CANNELLONI DI CARNE⭐RITA CHEF | Un primo piatto ricco di sapori e gusto.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while ground pork is often less expensive.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers calories while cream cheese is often more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar can be a less expensive option.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while Romano is often cheaper.

Prepare the pasta dough by mixing 300 gr of flour with 3 whole eggs until smooth.

For the filling, sauté 1 medium onion, 2 carrots, and 1 celery coast in oil until soft.

Add 600 gr of veal morsels and cook until browned, then add 1 glass of dry white wine, 1 bay leaf, salt, pepper, and nutmeg to taste. Cook until the wine evaporates.

Prepare the béchamel sauce by melting 100 gr of butter, adding 100 gr of flour, and gradually whisking in 1 liter of milk until thickened. Season with salt and nutmeg.

For the ragù, cook 500 gr of minced veal with 1 medium onion, 2 celery ribs, 2 carrots, and 700 gr of fine tomato pulp. Season with oil, salt, and pepper.

Assemble the cannelloni by filling the pasta with the veal filling, placing them in a baking dish, and covering with ragù and béchamel sauce.

Bake in a ventilated oven preheated to 200° for 20 minutes, until golden brown.

Cooking Techniques

Spice Level:

Allergens