John Myers
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Baked Cannelloni
The perfect baked cannelloni recipe with a picture and simple step-by-step instructions.
Spices
- 500 g Mixed minced meat
- 3 Pcs. Fresh onion
- 1 size Carrot
- 1 Quarter pcs. Fresh celery
- 3 Toes Garlic fresh
- 0,75 tube Tomato paste concentrated three times
- 1 bottle Tomatoes happened
- 2 Tablespoon Olive oil fruity
- 2 Tablespoon Salt pepper
- 2 Tablespoon Fresh or dried thyme
- 2 Tablespoon Dried oregano
Béchamel sauce
- 1 go. tbsp Butter a fair bit.
- 1 Go Tablespoon Flour
- 1 Go Tablespoon Milk from the Bergisches Land
- 1 Go Tablespoon Salt pepper
- 2 kl. Trowels Poultry broth
- Lemon juice, zest, sugar 1 pinch of nutmeg
For gratinating
- Gruyere cheese
First the preparations
- Cut the vegetables into quite small cubes. Squeeze out the tomato paste and prepare. Prepare the poultry stock. Likewise, the mixed minced meat should not come out of the refrigerator, better to take out of the refrigerator 1 hour beforehand, room temperature. Put the cannelloni ready, including the piping bag, you can grate the cheese, butter the baking dish, preheat the oven half an hour before the sauce is ready.
The sauce :
- Sauté the chopped vegetables in hot olive oil, lightly roast the tomato paste and then fry the mixed minced meat. Mix well, fill up with the pureed tomatoes, stir and pour in a little broth. Put the lid on and let it simmer for a good 2 hours.
- During this time, I prepare the bechamel sauce. Melt the butter in a saucepan, stir in the flour, create light sweats and fill up with a little broth (for the taste) and the milk until the flour has boiled out, i.e. a creamy sauce has formed), season with salt, pepper, nutmeg a pinch of sugar and some lemon zest and juice.
- The minced meat sauce is now ready, the oven has been preheated, and now it’s time to fill the noodle tubes. I put the piping bag over a measuring cup, so it can be filled more easily. They fill the tubes with a bold hand, best of all to hold one side closed — so not everything shoots out again.
- Lay out the mold, spread a layer of bechamel sauce on top, and the next layer of pasta. Spread bechamel sauce on top again and, if left over, mince sauce as the last layer. Then sprinkle with the grated cheese, and off in the oven: Middle rail at 175 ° for a good 45 minutes.
- It’s definitely worth the effort, satisfied faces show it. Uschi wishes you a good appetite
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