Classic Cannelloni

Ingredients

• Cannelloni Pasta8 sheet (160 g)
• Milk2 cup (480 ml)
• Parmesan Cheese10 tablespoon (50 g)
• Water1/4 glass (63 ml)
• Cornstarch2 tablespoon (20 g)
• Garlic1 teaspoon (2 g)
• Butter1/2 tablespoon (15 g)
• Oregano2 tablespoon (8 g)
• Mozzarella Cheese8 slice (200 g)
• Tomato8 count (1040 g)
• Ground Beef500 g
• Bay Leaves3 count (3 g)
• Onion2 count (300 g)
• Oil2 tablespoon (20 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C). Next, oil a large rectangular baking pan.

2. 2

   Step 2

   Picar el tomate, ajo y cebolla. Reservar.

3. 3

   Step 3

   For the red sauce, heat half of the oil and add the garlic together with the tomato, oregano and cook over medium heat for 2-3 minutes. Next, cook over low heat until softened.

4. 4

   Step 4

   Separately, heat the remaining oil and add the beef and onion. Cook over medium heat for 6-8 minutes and mix with the previous mixture.

5. 5

   Step 5

   For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil. Separately, mix the water with the cornstarch and dilute.

6. 6

   Step 6

   When the milk is about to boil, turn off the heat, season with salt and pepper to taste, add garlic paste or powder and diluted cornstarch.

7. 7

   Step 7

   Stir constantly so that it begins to thicken and add the grated Parmesan cheese.

8. 8

   Step 8

   Fill the cannelloni with the red sauce, cover with the white sauce and add the mozzarella cheese on top.

9. 9

   Step 9

   Bake in the oven for 30 minutes at 356 °F (180 °C) or until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Classic Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.