Beef Filled Cannelloni Manicotti In Béchamel Sauce Recipes

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

BEEF-FILLED CANNELLONI (MANICOTTI) IN BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• Cook the dried pasta tubes according to the directions for al dente . Remove the pasta from the water with a slotted spoon and lay the pieces on a damp kitchen cloth; don't let them touch to avoid sticking. Set aside.
• Melt the butter in a medium pot and sauté the onion and the prosciutto until the onion is lightly browned, about 5 minutes.
• Add the beef and the bay leaf and cook, stirring, until the meat has browned, about 5 minutes.
• Stir in the flour and the tomatoes and season to taste with salt, pepper, and nutmeg. Reduce the heat to a simmer , cover, and cook for 45 minutes.
• Remove filling from the heat once it has finished simmering and discard the bay leaf.
• Soak the bread in the milk for about 10 minutes until the bread is softened, then squeeze to drain off the excess liquid (the bread should be wet but not dripping).
• Combine the soaked bread, egg, and grated cheese in a bowl; then combine with the meat mixture, stirring until everything is uniform.
• Preheat the oven to 425 F. Butter a baking pan large enough to hold all of the cannelloni snugly.
• Use a spoon to stuff each tube of pasta with some of the meat filling. Place the filled cannelloni closely together in the prepared pan.
• Pour the béchamel over the cannelloni, sprinkle with a little more grated Parmigiano, and dot it with a little more butter.
• Bake for 10 to 15 minutes, or until the top is golden brown. Serve hot.