CANNELLONI STUFFED WITH MEAT

Identity Card of the Recipe

134 KCal Calories per serving

Ingrediants

Ingredients for 10 cennelloni

55 g of rice flour
50 g of grated Parmesan cheese
600 ml of milk
1 grated nutmeg
150 g (5 sheets) of fresh pasta
q.s. of pepper
300 g of meat sauce
q.s. of salt
125 g (5 slices) of slices

Materials Needed

Rectangular pan
Chopping board
Knife or pastry wheel
Casserole
Whip
Precision scale
Wooden spoon
Ladle
Grater
Skimmer
Large, low pot for cooking pasta
Dishcloth
Aluminum

Preparation

Prepare the fresh pasta as shown in THIS VIDEO. To obtain 5 rectangular sheets with dimensions of 15 X 20 cm. Boil the pasta sheets in lightly salted water: 2 minutes are enough for al dente cooking. Remove the pasta from the water with a slotted spoon and place it on a clean cloth. To speed up the preparation, you can buy ready-made pasta sheets.
Prepare the light meat sauce as shown in THIS VIDEO.
Prepare the béchamel without butter: in a saucepan, heat about 500 ml of milk and season with salt, pepper and nutmeg. Dissolve the rice flour in the remaining cold milk. When the flavored milk begins to boil, add the dissolved rice starch and continue to cook until the desired consistency is reached. Season the light béchamel with 20 g of grated parmesan.
Spread a couple of ladles of hot bechamel in a rectangular pan: the bechamel will be the base of the cannelloni.
Now proceed with the preparation of the cannelloni. Cut each sheet of pasta into 2 rectangles with an approximate size of 15 X 10 cm. Arrange half a thin slice (or another cheese of your choice) on the short side of each rectangle, fill with a spoonful of bechamel and a spoonful of meat sauce. Wrap the dough starting from the short side and place each cannelloni obtained on the rectangular pan.
Proceed like this with all the ingredients.

Useful tips
To prepare a compact filling, it is advisable to mix the bechamel with the meat sauce before filling the pasta!
To facilitate the removal of the cannelloni from the pan, it is preferable to maintain a certain distance between one cannelloni and the other.

Cover the cannelloni with the remaining béchamel and sprinkle the surface with about 30 g of grated parmesan. Finish with a spoonful of meat sauce.
Cover the pan with aluminum foil to avoid burning the surface of the cannelloni.
Bake the pan at 200 ° C for 15 minutes. Remove the aluminum and brown for another 10 minutes.

Alice's comment - PersonalCooker

Here they are my cannelloni! Specials! Baked pasta is perfect to serve on a special occasion like Christmas: you can easily prepare the cannelloni in good time, cook them, let them cool and then freeze them.On Christmas day, all you have to do is remove the filled pasta from the freezer and brown the surface in the oven for a few minutes.

Nutritional values and Health Comment on the recipe

Cannelloni Stuffed with Meat are a stuffed first course based on fresh pasta, meat sauce, béchamel and cheese. They have a high energy intake (consider that it is not possible to estimate the dehydration during cooking of all the ingredients, therefore the nutritional concentration should be higher than that mentioned); the share of fat (mainly saturated) is also more than significant. The proteins are well present and of high biological value; carbohydrates are abundant. The cholesterol is not excessive and the fibers are negligible. Although not comparable to the traditional ones (much more caloric and rich in saturated fats), even these cannelloni (light and leaner) are not a dish particularly suitable for the low-calorie diet and the one against hypercholesterolemia. The medium portion of Cannelloni Stuffed with Meat is around 200-250g (270-340kcal).