One of my early days guilty pleasure is pasta. From a young age, everytime I was fed pasta I became happy and satisfied.To this day, I still enjoy a good plate of pasta, either fresh or when it is oven baked. However, I must say that whenever I eat baked pasta it brings back a sense of hominess that makes me feel good. As the temperatures, are falling quite drastically here in Luxembourg my diet is changing a bit, in fact I am opting more for carbohydrates and richer foods. This week I decided to make cannelloni, which to be honest with you, it was my first try doing them. When I started preparing them I was a bit scared, because I was worried that I would mess something or forget how my mother used to make them, however as soon as I actually started cooking, it all came to mind and was really glad at how it was coming.
One of the downfalls of making baked pasta is that maybe it needs much more preparation and cooking, than if you just make it with sauce. However, it never leaves you disappointed! The recipe I am going to share with you has about enough for 4 adult portions, as they are quite filling and rich. Hope that you will enjoy it as much as we did!!
For the Cannelloni Filling
- Barilla Cannelloni 250gr packet (For this recipe I used 20 cannelloni)
- 500gr fresh ricotta cheese
- 1 medium egg
- 100gr shredded emmental cheese
- salt and pepper
- milk (optional)
For the Beef suace
- 500gr minced meat
- 500gr Tomato Puree (I used De Cecco Passata Classica)
- 1 onion
- 200gr mushrooms
- 100ml béchamel sauce
- 200gr shredded emmental cheese
- Worchester sauce
For the sauce
- First, chop the onions and the mushrooms, and set aside.
- In a medium pan, heat up some oil.
- Add the onion and sauté until the onions start looking translucent. Then, add the mushrooms and let cook.
- Add the minced meat. Season well with salt and pepper, parsley and Worchester sauce.
- When the meat is cooked, put the tomato puree and let it simmer for 5 minutes.
- When the sauce is ready, let it cool down.
For the cannelloni filling
- Place all the ingredients, the ricotta, egg, emmental cheese, parsley and salt and pepper in a bowl.
- With a masher, mash everything together until it is well combined and becomes a creamy texture.
- If the mixture is hard to work with, add a bit of milk so to make it creamy. However, do not put a lot of milk, as we do not want ricotta filling to become
Preparing the dish
- Preheat the oven to 190°C.
- Slightly grease the pan with butter.
- First, put a thick layer of beef sauce as a base for the cannelloni.
- Place the ricotta mixture in a piping bag, and prepare the cannelloni pasta by your side.
- Start filling the cannelloni and place them one next to other, until the entire pan is covered and there is no sauce left visible.
- Layer more sauce on the cannelloni and put the béchamel sauce on top.
- Finally, put the emmental cheese and season with salt and pepper.
- Place in the oven for about 30 minutes or until the top of cheese has melted, and a golden colour has been achieved.
- Let rest for a few minutes before serving so that the cannelloni do not break when serving them.