Pastitsio cannelloni

Recipe from: 27 November 2015
recipe, pasta, dinner

Ingredients 16
Servings 6
Time 00:45

Ingredients

  • 60
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 500
    g
    lamb mince (or use extra lean beef mince)
  • 5
    ml
    ground cinnamon
  • 5
    ml
    paprika, plus extra for sprinkling
  • 1
    can
    tomatoes, chopped
  • 200
    ml
    dry white wine
  • CHEESE SAUCE:
  • 50
    ml
    butter
  • 80
    ml
    flour
  • 1
    l
    milk
  • 200
    g
    grated Emmenthal cheese
  • 5
    ml
    lemon juice
  • 1x 30
    g
    packet Italian parsley, chopped
  • 2
    large eggs, lightly beaten
  • 1
    box cannelloni tubes
 

Method

01:00
 
Preheat the oven to 180°C.

Heat the oil in a saucepan and sauté the onion until soft. Add the meat and fry until browned. Add the cinnamon and paprika and cook for two minutes. Add the tomatoes and white wine and allow to simmer uncovered for about 15 minutes or until the mixture has reduced. Season to taste with the salt and freshly ground black pepper. Remove from the heat and set aside to cool.

Cheese Sauce:

Heat the butter in a saucepan. Add the flour and then add the milk gradually. Stir over a medium heat until thickened. Remove from the heat and stir in half of the cheese and the lemon juice. Season to taste. Set aside to cool.

Once the meat mixture has cooled, stir in the chopped parsley and the eggs. Spoon the filling into the cannelloni tubes and line them up next to each other in a greased ovenproof dish. Pour over the cheese sauce and sprinkle with the remaining cheese and a little paprika.

Bake in a preheated oven for 30 minutes or until the pasta is cooked and the top is golden brown.

Image and text: Ideas magazine.

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Read more on: dinner  |  recipe  |  pasta
 

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