Recipe characteristics

Omnivorous Pasta 1 to 2 hours Spanish

Nut-free y 6 más Indicative dietary requirements

Recipe characteristics

Dish type

Pasta · Main course

Momento

Lunch · Dinner

Tiempo total

1 to 2 hours

Ingredients

Cannelloni sheets about 20 sheets, depending on size and brand 250 g

Beef mince preferably lean 500 g

Red Onion 1 medium onion, finely diced 180 g

Apple 2 firm apples, peeled and diced 320 g

Garlic 2 cloves, finely chopped 6 g

Flour wheat flour, for the béchamel 40 g

Milk whole or semi-skimmed, lukewarm 500 ml

Tomato sauce preferably homemade 150 ml

Mozzarella grated 150 g

Extra virgin olive oil (EVOO) 4 tbsp, divided 60 ml

Thyme 1 tsp dried thyme 1 g

Parsley fresh and chopped 8 g

Pepper freshly ground black pepper 1 g

Salt divided between pasta, filling and béchamel 7 g

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Let’s get cooking

Method

Cook or soak the cannelloni sheets according to the packet instructions. Drain, cool and lay them separately on a clean tea towel.
Make the béchamel: warm 30 ml olive oil in a saucepan, stir in the flour and cook for 2 minutes. Gradually whisk in the lukewarm milk. Season and simmer gently for about 8 minutes until smooth. Stir in 75 g mozzarella, cover and set aside.
Heat the remaining 30 ml oil in a large frying pan. Cook the onion and apple with a pinch of salt over medium heat for 10 minutes, until tender but still holding some texture.
Increase the heat, add the seasoned beef and cook for 5 minutes, breaking it up with a spatula. Add the garlic and thyme for 1 minute. Stir in the tomato sauce and 120 ml béchamel, reduce for 3 minutes, then remove from the heat and allow to cool slightly.
Divide the filling between the 20 sheets, roll without compressing it and arrange seam-side down in a lightly oiled baking dish.
Cover with the remaining béchamel and scatter over the remaining 75 g mozzarella. Bake at 180°C for 18–20 minutes, then grill for 2–3 minutes until golden.
Rest for 5 minutes before serving and finish with chopped parsley.

Ingredients