Cannelloni Recipe

Inspired by Bruno's Italian Restaurant

Time1h 15m

Serves4

Meat & Tomato Sauce, Eggplant, Bechamel

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Ingredients

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Cannelloni Ingredients

12 pieces Cannelloni pasta tubes

1 1/8 lb (500 grams) Ground beef

1 medium Eggplant, diced

1 2/3 cup (400 ml) Tomato sauce

1 piece Onion, chopped

3 cloves Garlic, minced

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

3 1/2 oz (100 grams) Parmesan cheese, grated

Method

Cooking Directions

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened. Stir in the ground beef and cook until browned. Add diced eggplant and tomato sauce, season with salt and pepper, and let simmer for about 10 minutes.

Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly until thickened. Season with nutmeg and salt.

Assemble the Cannelloni

Preheat your oven to 180°C (350°F). Using a piping bag, fill the cannelloni tubes with the meat and eggplant mixture. Spread a layer of bechamel sauce on the bottom of a baking dish, arrange the filled cannelloni on top, and cover with remaining bechamel sauce. Sprinkle grated Parmesan cheese on top.

Bake

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbling.