CANELLONI WITH MEAT IN BÉCHAMEL SAUCE

An amazingly simple and quick dish – just like everything you can find on pancats.com!

  ***recipe***

cannelloni pasta – one pack, but the actual amount depends on your appetite…
ground meat – whichever you like, I went for beef
one onion
garlic
tomatoes
tomato concentrate (optional)
seasoning – lots of it, as usual
margarine to grease the baking tin
cheese – just a bit to sprinkle on top

preparation:

Chop up onion finely and fry in on a pan with olive oil or butter. Add ground meat and fry some more. Add chopped tomatoes, optionally some tomato concentrate if you are short of tomatoes. Throw in a heap of seasoning: garlic, pepper, salt and Provence herbs. On this occasion I also used garam masala for meat, nutmeg, paprika and a lot of other stuff that I happened to find. Still, always remember to check how it tastes and learn to suit you needs. Once the meat is fried, put the pan away for everything to cool down. 

 

In the meantime, prepare the béchamel. You will find how to do it in the recipe for chicory. [link]

When the meat is cold enough to touch it, start stuffing the macaroni with it. Some claim that it is better to blanch the pasta, but I just pour some béchamel on it, which makes it soft enough after you take it out from the oven.

When you are done stuffing the meat down the pasta pipes, arrange them nicely in the baking tin, previously greased with margarine.

Pour the béchamel over the macaroni and sprinkle some cheese on top. When I did it, everything was literally drowned in béchamel!

Bake in 180-200° C for ca. 40 minutes. Take it out and serve.

Bon appétit!