Cannelloni Rezepte Hackfleisch Emilia Art Cremig Und Herzhaft
I reach for baked pasta when the day runs long and the kitchen calls for calm. This tray of Cannelloni Rezepte Hackfleisch makes the room smell warm at once. Pasta tubes cradle a rich beef sauce. A gentle Bechamel settles in and turns silky. We slice and the edges flake a little. The center stays soft.
I keep the mood simple. Think Cannelloni Hackfleisch that tastes like a hug. It sits with a salad and good bread and nobody asks for more than that. If you save recipes, pin this under Cannelloni Rezepte so it is easy to find. Friends ask for Gefüllte Cannelloni Mit Hackfleisch and I smile since this one never lets me down.
I use pantry gear and clean steps that move fast. It fits the list of Hackfleisch Rezepte when life feels busy. It also works under Hackfleisch Rezepte Schnell on nights when hunger wins. The bake loves a steady oven which suits Hackfleisch Rezepte Backofen. You taste browned beef. You taste milk and nutmeg. You get that little wobble on top that makes you want the corner piece.
Zutaten für : 6 servings
Zutaten
For The Filling
- 500 g ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 100 ml beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 pinch nutmeg
- Salt
- Black pepper
For The Bechamel
- 60 g butter
- 60 g flour
- 700 ml whole milk warmed
- 1 pinch nutmeg
- Salt
- Black pepper
- 60 g grated parmesan or grana
To Assemble
- 16 to 20 dry cannelloni shells
- 120 g grated mozzarella
- Olive oil for the dish
Anleitung
Make The Filling
- Warm a wide pan over medium heat then add olive oil.
- Cook onion with a small pinch of salt until clear then stir in garlic for one minute.
- Crumble in beef and cook until no pink remains then season with oregano basil nutmeg salt and pepper.
- Stir in tomato paste then add crushed tomatoes and stock and let it simmer until thick and saucy about 12 to 15 minutes.
- Cool the filling until warm so the shells are easy to stuff.
Make The Bechamel
- Melt butter in a saucepan over medium heat then whisk in flour and cook the roux for two minutes.
- Whisk in warm milk in small splashes until smooth and creamy.
- Season with nutmeg salt and pepper then simmer for two to three minutes until it coats a spoon.
- Whisk in half of the parmesan and take it off the heat.
Assemble And Bake
- Heat oven to 190 C and oil a large baking dish.
- Spread a thin layer of bechamel in the dish.
- Pipe or spoon the beef filling into the cannelloni shells and nestle them in one snug layer.
- Cover with the rest of the bechamel then scatter mozzarella and the rest of the parmesan.
- Bake for 30 to 35 minutes until the top is golden and the sauce bubbles at the edges.
- Rest for 10 minutes then serve with a green salad.