Cannelloni shells are filled with minced/ground beef flavoured with chopped onions and a little Bolognese sauce. They are cooked in a Bolognese sauce and topped with white sauce which is sprinkled with parmesan cheese. I have two recipes for cannelloni – one from North America and this one from England. The English recipe is a lighter recipe without the tomatoes and mozzarella cheese and with a plain white sauce.

English-style Cannelloni

4 servings
  • Hands on time: 40 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 450 g (1 lb) minced/ground beef
  • 1 large jar Bolognese sauce
  • 12 cannelloni shells
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (3 tbsp)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • salt and ground black pepper
  • nutmeg
  • 55 g (2 oz) Parmesan cheese (½ cup)

Equipment

  • You will also need a 23 cm x 33 cm (9 x 12 inch) ovenproof dish lightly oiled
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)
  • Heat the oil in a large frying pan/skillet. Add the onion and cook over a low heat for 4–5 minutes until softened but not browned.
  • Then add the beef and brown over a medium heat for about 3–4 minutes. You want it to just start turning colour.
  • Now stir through 5 tablespoons of the sauce and then leave to cool for a few minutes.
  • Spoon a layer of sauce over the bottom of the ovenproof dish.
  • Next, fill the cannelloni shells with the meat and lay them on top of the sauce in a single layer.
  • Pour the remaining sauce over the shells.
  • Next, to make the white sauce, melt the butter in a small pan, then tip in the flour and mix to a smooth paste.
  • Slowly add the milk, stirring continuously, until there is a smooth sauce. Bring to the boil. Reduce the heat to medium and let it simmer, while stirring, until the sauce starts to thicken slightly.
  • Season and add a little grated nutmeg.
  • Pour the sauce over the cannelloni and then sprinkle over the cheese.
  • Bake for 40 minutes until the top begins to brown and the sauce is bubbling.
Print Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *