Canelones Recipe
Catalan style cannelloni with ground beef, Botifarra sausage, Manchego Béchamel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Canelones Ingredients
Method
Preparation Steps
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Add the ground beef and crumbled Botifarra sausage, cooking until browned. Season with salt and pepper. Remove from heat and let it cool slightly.
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5-7 minutes. Stir in grated Manchego cheese, nutmeg, salt, and pepper. Remove from heat once the cheese is melted.
Stuff the Caneloni
Preheat the oven to 180°C (350°F). Fill each caneloni tube with the meat mixture using a small spoon or a piping bag.
Assemble the Dish
Spread a layer of béchamel sauce on the bottom of a baking dish. Arrange the stuffed caneloni on top and cover with the remaining béchamel sauce. Sprinkle additional Manchego cheese on top.
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling. Remove from oven and let cool for a few minutes before serving.
Garnish and Serve
Garnish with chopped parsley and serve hot.