Friday, 5 August 2011

Cannelloni & beef mince filling

Serves 4

12 Cannelloni

300 grams beef mince

150 grams grated Parmesan cheese

2 tbsp olive oil

1 tbsp butter

1 large chopped onion

6 Basel leaves

salt & pepper

Bechamel sauce:

9 litre of HOT milk

50 grms butter

70 grms plain flour

pinch of nutmeg



1. Pre heat oven to 190 deg C.

2. Bechamel sauce- Melt butter in a

saucepan, stir in flour,

add the hot milk, stirring

rapidly with a whisk to prevent lumps.

3. Once its boils, remove from

heat add nutmeg and salt.

4. Filling- Boil cannelloni for 4

mins in plenty of salted water.

5. Heat up oil in pan, brown onions with

mince for 10 mins. When browned

and add 2 ladles of the Bechamel sauce,

100 grms of Parmesan cheese.

6. Fill cannelloni with meat filling.

Use a tsp or easy your clean fingers.

7. Take a large greased baking tray,

spread a layer of Bechamel sauce on,

arrange filled pasta and pour the remaining

sauce over and top with Parmesan and

Basel leaves.

Bake for 20 mins.

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