Stuffed Beef Cannelloni with Bechamel Sauce

This simple and quick recipe will help you diversify your menu and impress your guests with a new and delicious dish.

Ingredients
Water
200 g
Minced meat
300 g
beef/porc
Mushrooms canned
300 g
Tomatoes
3 pieces
White onion
3 pieces
Yellow cheese
100 g
Cannelloni
13 pieces
quantity may vary depending on the size of the oven tray and the amount of filling
Salt
1 tsp
to taste
Ground black peper
5 g
Bechamel sauce
600 g
Step by step
Step 1

Sauté the diced onions in a little oil.

Once cooked, add the drained mushrooms and let them simmer for 10 minutes on medium heat.

Add the minced meat, stirring continuously and breaking it up with a spoon. Finally, add the finely chopped tomatoes.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 1
Step 2

Allow the mixture to simmer until the tomato juice reduces. Season with salt and pepper.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 2
Step 3

Let the mixture cool slightly before adding the grated cheese and mixing well.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 3
Step 4

Prepare the cannelloni tubes for filling (typically 10-15 pieces in a package).

Stuffed Beef Cannelloni with Bechamel Sauce - Step 4
Step 5

Fill each cannelloni tube with the meat mixture using a teaspoon or your hands. Arrange them in a deep oven tray.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 5
Step 6

Pour a small amount of water over the cannelloni.

Prepare the Bechamel sauce according to the recipe and pour it over the cannelloni.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 6
Step 7

Cover the tray with a lid or aluminum foil and bake in a preheated oven for 30 minutes.

Remove the foil 5 minutes before taking the tray out of the oven to brown the top slightly.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 7
Step 8

Remove the cooked cannelloni from the oven and serve with cream or yogurt, as desired.

Stuffed Beef Cannelloni with Bechamel Sauce - Step 8
Quantity: 1 kg ()
Prep time:
30 min
Difficulty: easy
Ready in: 20 min