Teresa's Recipes
Canelones
Canelones, a Spanish culinary gem, are mouthwatering pasta tubes generously filled with a richly seasoned beef and cheese medley. Each bite is an exploration of textures and flavors, from the al dente pasta to the hearty filling and the crowning glory - a velvety, homemade béchamel sauce. This recipe is a celebration of traditional Spanish comfort food, brought to life in your kitchen.
Ingredients
- to taste Salt
- to taste Pepper
- 1/4 teaspoon Nutmeg
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 cups Milk
- 1/2 cup Bread crumbs
- 1, beaten Egg
- 1 cup, shredded Mozzarella cheese
- 1/2 cup, grated Parmesan cheese
- 1 cup Tomato sauce
- 2 cloves, minced Garlic
- 1, finely chopped Onion
- 1 pound Ground beef
- 12 tubes Cannelloni tubes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 650
- Fat: 30g
- Carbs: 50g
- Protein: 40g
- Sodium: 900mg
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the cannelloni tubes in a large pot of boiling salted water, according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is softened. This should take about 5-7 minutes.
- Stir in the tomato sauce, season with salt, and pepper. Let the mixture simmer for 10 minutes, allowing all the flavors to meld together.
- In a separate bowl, combine the Parmesan cheese, mozzarella cheese, egg, and bread crumbs. Add this cheese mixture into your meat sauce, stirring until well combined.
- Gently stuff each cooked cannelloni tube with the meat and cheese mixture using a spoon or piping bag. Be sure to fill them generously!
- Arrange the stuffed cannelloni tubes in a single layer in a greased baking dish.
- To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, until it forms a smooth paste.
- Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce has thickened. Season with nutmeg, salt, and pepper.
- Pour the béchamel sauce over the stuffed cannelloni tubes, ensuring they are fully covered.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden, bubbly, and irresistibly appealing.
- Remove from the oven and let it rest for a few minutes before serving. Enjoy the heartwarming goodness of your homemade Spanish Canelones!