Beef-Filled Cannelloni (Manicotti) in Béchamel Sauce
Classic cannelloni, featuring pasta cylinders filled with a savory meat mixture, offers a straightforward culinary experience.
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Instructions
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Preheat the oven to 425 F and butter a baking pan.
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Cook dried pasta tubes to al dente; cool on a damp cloth without touching.
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In a medium pot, melt butter and sauté onion and prosciutto for 5 minutes until lightly browned.
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Add beef and a bay leaf, cooking and stirring for 5 minutes until the meat browns.
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Stir in flour, tomatoes, salt, pepper, and nutmeg; then cover and simmer for 45 minutes.
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Remove the filling from heat and discard the bay leaf.
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Soak bread in milk for 10 minutes, then squeeze out excess liquid.
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Combine the soaked bread, egg, and grated cheese, then thoroughly mix with the meat filling.
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Stuff each pasta tube with the meat filling and arrange them closely in the prepared pan.
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Pour béchamel over the cannelloni, sprinkle with extra Parmigiano, and dot with butter.
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Bake for 10 to 15 minutes, or until the top is golden brown; serve hot.