From time to time, here at home we have that crazy craving for some italian food. This week we were victims of this craving again, thing that led me to do the delicious Zucchini boats and now the Cannelonis.
Its kind of the same principle but ever simpler I guess. For me it’s confort food, last week was difficult for me and the only thing I wanted to do was cook rich meals… and italian is my guilty pleasure… Thinking all the time about lasagnas, pizzas, calzones and cannelonis. Probably I’ll get a few pounds more but I’m guilt free. they worth it!
- 1 box of pre-cooked canneloni shells
- 400 gr of Napolitane sauce (or the one you prefer)
- 400 gr ground meat
- half onion
- half red pepper
- 1 tomato
- 1 clove of garlic
- salt and pepper
- 300 ml milk
- 2 tbsp of flour
- 1/2 tsp of Nutmeg
Preheat the one at 180°C
Prepare the meat first. Macerate the ground meat with the smashed garlic, salt and pepper and some englsh sauce. let it rest for 20 min to absorb all the aromas.
Cook in a large pan for 5 mins.
Chop is small dices the onion, tomato and pepper. Sauté them in a pan with some olive oil. Cook for a little. When the onion starts to become transparent, remove from fire.
Mix the ground meat with the sautés vegetables. Cook until the meat is well cooked but not dry. Try to conserve some juice.
Mix the Napolitan sauce with he ground meat, and cook in medium fire for at least 15 min. Stir from time to time. When the sauce has thickened, remove from fire and set aside.
For the Bechemel: Pour the milk in a medium sauce pan on medium-low fire, add one tbsp of flour first and stir gently with a wooden spoon. When lump free, add the second spoon of flour and keep stirring . Add some salt, pepper and nutmeg to taste.
When the bechamel starts to be thick (not too runny), remove from fire.
Fill up the canneloni shells with the ground meat and place them (one next to the other) in a grill oven plate. Cover the cannelonis with the bechemel sauce and some parmesan. Place in the oven for 25-30 min.
Serve hot and enjoy.