Food & Drink

How To Make Baked Cannelloni

Baked Cannelloni Recipe. A hearty, warming, Italian pasta dish which will satisfy even the largest of appetites. Taste our Baked Cannelloni recipe. Enlarge

How To Make Baked Cannelloni

Baked Cannelloni Recipe. A hearty, warming, Italian pasta dish which will satisfy even the largest of appetites. Taste our Baked Cannelloni recipe.

Prep:
30m
Cook:
20m
Total:
50m
Serves:
4
Temp:
200° c  -  390° f

Step 1: You will need...

  • half cups olive oil
  • 500 g ground beef
  • 1 onion, thinly sliced
  • half tsp dried oregano
  • half cups white wine
  • 2 balls of mozzarella, sliced
  • 2 egg yolks
  • 4 tbsp butter
  • 4 tbsp plain flour
  • 2 cups (500ml) milk
  • salt and pepper
  • 800 g tin chopped tomatoes
  • 1 onion, thinly sliced
  • 2 tbsp butter
  • half cups white wine
  • salt and pepper
  • 16 cannelloni shells
  • 2 medium saucepans
  • 1 whisk (optional)
  • 1 wooden spoon
  • 1 medium cooking pot
  • 1 bowl of cold water
  • 1 oven dish
  • 1 slotted spoon
  • 1 ladle
  • 1 colander

Step 2: Fry the onions

Place the cooking pot on a medium heat, add half of the oil and warm through. Once hot, add the meat, onions and oregano.

Stir well and leave the meat to brown . This will take approximately five minutes.

Add half a cup of white wine, season with salt and pepper, stir and leave to evaporate for roughly 2-3 minutes.

Step 3: Make the béchamel sauce

Place a second pan on a medium heat, add the butter and allow to melt. Add the flour and cook for 3-4 minutes, continually stirring.

Gradually pour in the milk , while continuing to stir and bring it the boil. When it thickens, remove it from the heat.

Step 4: Combine meat and sauce

Pour the béchamel sauce into the pan of meat, add the two egg yolks and stir well.

Step 5: Make the tomato sauce

Place another saucepan on a medium heat, add the butter and let it melt. Once melted add the onions and let them sweat down until soft and translucent, stirring occasionally.

Add half a cup of white wine and leave to evaporate for approximately 3-5 minutes.

When the wine has reduced add the chopped tomatoes, sprinkle in a little salt, stir and bring to the boil. Once boiling turn the heat down to a simmer and leave to cook for 15 minutes.

Step 6: Cook and drain the pasta

Add the cannelloni to a pan of lightly oiled, salted, boiling water. Stir and leave to cook for 9 minutes.

Once cooked remove from the pan and place immediately into a bowl of cold water to stop the cooking process. Leave for 1 minute then drain into a colander, shaking off excess water and set aside.

Step 7: Preheat oven

Set the oven to 200ºC or gas mark 6.

Step 8: Make the cannelloni wraps

Place one pasta square onto a flat working surface. Spoon some of the meat mixture into the centre and roll lengthways to form a cylinder, shaped log. When completed, transfer to the oven dish.

Ladle over the tomato sauce, place the sliced mozzarella on top and season with salt and pepper.

Step 9: Bake and remove

Place the dish in the centre of the oven and bake for 15-20 minutes.

When cooked through, remove from the oven and allow to stand for 5 minutes before serving.

Step 10: Serve the baked cannelloni

Slice into portions, transfer to a serving plate and garnish with a little greenery for that extra splash of colour.