Canelons (Cannelloni)

Ingredients

Salt

to taste

Black pepper

to taste

Grated cheese

1 cup (such as parmesan or gruyère)

Nutmeg

a pinch

Milk

2 cups

All-purpose flour

1/4 cup

Unsalted butter

3 tablespoons

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Roast beef or pork

2 cups, shredded

Cannelloni pasta tubes

12 tubes

Olive oil

1 tablespoon (for sautéing)

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large pot, bring salted water to a boil and cook the cannelloni tubes until al dente (about 6-8 minutes). Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
4. Add the shredded roast meat to the pan and cook for an additional 3-4 minutes. Season with salt and pepper to taste. Remove from heat.
5. To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook for about 2 minutes, stirring constantly.
6. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.
7. Carefully fill each cannelloni tube with the meat mixture using a spoon or piping bag. Place the filled tubes in a greased baking dish.
8. Pour the béchamel sauce over the filled cannelloni, ensuring they are completely covered. Sprinkle the grated cheese generously on top.
9. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and bubbling. Let it rest for 5-10 minutes before serving.