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22 December 2012,00:49 by
J.Sujatha

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CANNELLONI

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to moderate 180°C. Lightly oil a large shallow casserole dish. Set aside.
  • To make Beef and Spinach Filling: Heat oil in a frying pan. Add onion and garlic and stir over low heat until onion is tender.
  • Add mince and brown well, breaking up with a spoon or fork as it cooks. Add spinach and tomato paste.
  • Cook, stir for 1 minute. Remove from heat. In a small bowl, mix ricotta, egg, oregano, salt and pepper. Add to mince mixture; stir to combine. Set it aside.
  • To make Bechamel Sauce: Place milk, parsley and peppercorns in a small pan. Bring to the boil.
  • Remove from heat. Allow to stand for 12 minutes. Strain, discard flavourings. Melt butter in a small pan. Add flour. Cook, stir it for 1 minute.
  • Remove from heat. Gradually blend in strained milk, stir until mixture is smooth.
  • Return to heat. Cook by stirring constantly over medium heat, until sauce boils and thickens. Reduce heat and simmer for 5 minutes. Add cream, salt and pepper, stir.
  • To make Tomato Sauce: Place all ingredients in medium pan; stir to combine. Bring to the boil. Reduce heat, Simmer for 5-7 minutes.
  • Spoon Beef and Spinach Filling into a piping bag and fill cannelloni tubes or fill using a teaspoon.
  • Spoon a little of the Tomato Sauce in the base of the prepared casserole dish. Arrange cannelloni on top.
  • Pour Bechamel Sauce over cannelloni followed by the remaining tomato sauce. Sprinkle combined cheeses over the top. Bake, uncovered, for 30 minutes or until golden.

INGREDIENTS

Beef and Spinach Filling

  • 1 tablespoon Cooking oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 500 grams beef mince
  • 250 grams packet frozen spinach, thawed 
  • 50 grams tomato paste 
  • 120 grams ricotta cheese leg
  • ½ teaspoon ground oregano salt and freshly ground black pepper, to taste

Bechamel Sauce

  • 200 ml milk
  • 1 sprig fresh parsley
  • 5 peppercorns
  • 30 grams butter or margarine
  • 20 grams plain flour
  • 120 ml thickened or pouring cream
  • Salt and freshly ground black pepper, to taste

Tomato Sauce

  • 425 grams can tomato puree
  • 20 grams chopped fresh basil 
  • 1 clove garlic, crushed 
  • ½ teaspoon sugar 
  • Freshly ground black pepper, to taste
  • 12-13 instant cannelloni tubes 
  • 220 grams freshly grated mozzarella cheese 
  • 100 grams freshly grated parmesan cheese
  • Salt, to taste

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