Recipe for cannelloni

Preaparation time : 1 hour
Cooking time : 25-40 min.
Rectangular glass container
(35 cm x 25 cm approx.)


  • 250 g fresh cannelloni or lasagna dough
  • 60 g Parmesan cheese (30 g for the stuffing)
  • a few knobs of butter

Ingredients for stuffing

  • 70 g leek, 30 g celery
  • 3 tablespoons of olive oil
  • 350 g beef (1st quality)
  • 200 ml of broth
  • 80 grams of spinach,
  • 60 g fresh tomatoes
  • 1 egg, 30 g Parmesan cheese

For the preparation of 300 G of béchamel sauce

  • 30 grams of butter,
  • 30 g flour type 00
  • 0.5 l milk, salt, nutmeg

Stuffing Preparation :
Cut the celery and leeks into julienne strips and make them fry in a saucepan with the olive oil. Add the meat cut into small pieces, season with salt and pepper. Add the spinach and the tomato cut into chunks. Leave cook until all the water has evaporated. Pour the broth and complete the cooking of the meat. The stuffing must
remain creamy but not liquid. Blend it all in a blender, add the whole egg, Parmesan cheese, and nutmeg. Mix.

Preaparation of the Béchamel sauce

  • Melt the butter, rain in the flour and mix in the butter. carefully so as not to form lumps.
  • Put in the milk little by little and cook while continuing to Mix until the desired density is achieved. At the end of cooking, add a little salt and grated nutmeg.
  • Use a piping bag to stuff the dough sheets and then roll ’em up. Cut the cannelloni to size.
  • Butter the dish and pour a ladle of sauce on the bottom.
  • Place the cannelloni on top and cover them with the remaining sauce.
  • Sprinkle with Parmesan cheese and add a few knobs of butter.

You can replace the stuffing in the cannelloni with the stuffing
pancakes (ricotta and spinach).

You can replace the stuffing in the cannelloni with the stuffing
pancakes (ricotta and spinach).

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