Oven-baked cannelloni

Recipe from: 6/26/2003 12:00:00 AM

Ingredients 17
Servings 7
Time

Ingredients

  • MEAT FILLING
  • 1
    onion, finely chopped
  • 2
    garlic cloves, crushed
  • 100
    g
    bacon, finely chopped
  • 150
    g
    mushrooms, finely chopped
  • 15
    ml
    olive oil
  • 350
    g
    mince
  • 400
    g
    tomatoes, chopped
  • salt and freshly ground black pepper
  • WHITE SAUCE
  • 45
    ml
    butter
  • 75
    ml
    cake flour
  • 700
    ml
    hot milk
  • salt and freshly ground black pepper
  • TO FINISH
  • 18
    cannelloni tubes
  • 100
    g
    Parmesan cheese, grated
 

Method

 
Meat filling:
Sauté the onion, garlic, bacon and mushrooms in the oil until done.
Add the mince and fry until brown and crumbly.
Add the tomatoes, season with salt and pepper to taste and simmer until the mixture is thick and fragrant.
Leave to cool.
White sauce:
Melt the butter and stir in the flour.
Heat the mixture until it begins to bubble, and cook for a few minutes.
Add the hot milk a little at a time, stirring continuously until all the milk has been used and the mixture comes to the boil.
Reduce the heat and, stirring continuously, simmer until the sauce thickens and is cooked.
Season with salt and pepper.
To finish:
Preheat oven to 200 °C.
Spoon a few spoonfuls of the white sauce into the bottom of the buttered 30 cm square ovenproof dish.
Fill the cannelloni tubes with the mince mixture and pack them close together on top of the white sauce.
Pour over remaining whte sauce and sprinkle with Parmesan cheese.
Bake for 30 to 35 minutes or until the topping is done.
 

Read more on: bake  |  beef  |  sauté
 

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