Name Cannelloni Pasta with Bechamel Sauce


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12 flat pieces pasta, about 7 x 10 cm (3x4 inches)
450 ml (3/4 pint) Bechamel Sauce
300 ml (1/2 pint) passata
3 tablespoons grated Parmesan cheese
25 g (1 oz) butter
salt and pepper


2 tablespoons oil
1 onion, chopped
1 garlic clove, crushed
250 g (8 oz) finely minced beef
250 g (8 oz) frozen chopped spinach, cooked and squeezed dry
40 g (1/2 oz) grated Parmesan cheese
1 egg yolk

Butter a 20 cm (8 inch) square ovenproof dish. Cook the pasta in boiling salted water until al dente (just tender), stirring occasionally. Drain, spread on a clean tea-towel and pat dry with kitchen paper.
To prepare the filling, heat the oil in a saucepan, add the onion and garlic and fry gently until soft. Add the minced beef and cook, stirring, until well browned. Stir in the remaining ingredients. Bind the
mixture with 2 tablespoons of the bechamel sauce and season well with salt and pepper. Spread a rounded tablespoon of filling over each piece of pasta. Roll up loosely from the narrow side and place them, join side down, in the buttered dish. Pour over the passata and cover with the remaining bechamel sauce. Sprinkle with Parmesan and dot with butter. Bake the cannelloni in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes until golden and bubbling.

Serves 4-6

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