Cannelloni ripieni di carne

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt adds creaminess with less fat.

cannelloni tubes

🥗Healthier: zucchini slices

💰Cheaper: lasagna sheets

Zucchini slices are low-carb, while lasagna sheets are cost-effective.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Add ground beef and pork; cook until browned, about 8-10 minutes.

Stir in tomato sauce, salt, black pepper, and fresh basil; simmer for 10 minutes.

Remove from heat and let cool slightly; stir in beaten egg.

Fill cannelloni tubes with the meat mixture using a piping bag or spoon.

Spread a layer of bechamel sauce on the bottom of a baking dish.

Arrange filled cannelloni in the dish, seam side down.

Cover with remaining bechamel sauce and sprinkle with grated parmesan cheese.

Cover the dish with foil and bake for 25 minutes.

Remove foil and bake for an additional 15 minutes, until golden and bubbly.

Let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens