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Beef, apple and cheese cannelloni

Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens
Cereals containing gluten: Ingredient to check: Cannelloni sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Cannelloni sheets. Milk: Ingredient to check: Milk, Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce.

Rating 5.0 / 5 (1)

Cannelloni filled with sautéed beef, red onion and apple, finished with a smooth olive-oil béchamel and golden mozzarella. A comforting family dish with a gentle sweet-and-savoury contrast.
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Beef, apple and cheese cannelloni topped with béchamel

Key recipe details

25 minpreparation and possible waiting
45 mincooking
4servings
3.836 kcalwhole recipe
959 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Pasta 1 to 2 hours Spanish
Allergens
Cereals containing gluten: Ingredient to check: Cannelloni sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Cannelloni sheets. Milk: Ingredient to check: Milk, Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce.
View full classification 26 tags
Diet
Omnivorous
Dietary requirements
Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
PastaMain course
Meal
Lunch
Preparation
SautéingBakingBoiling
Appliances
Frying panCasseroleOven
Cuisine
SpanishMediterranean
Season
All year round
Occasion
For the whole familyWeekendMake ahead
Nutrition
High in proteinHigh in calcium
Total time
1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Pasta · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

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Method

  1. Cook or soak the cannelloni sheets according to the packet instructions. Drain, cool and lay them separately on a clean tea towel.

  2. 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.

  3. Season and simmer gently for about 8 minutes until smooth. Stir in 75 g mozzarella, cover and set aside.

  4. 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.

  5. 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.

  6. Stir in the tomato sauce and 120 ml béchamel, reduce for 3 minutes, then remove from the heat and allow to cool slightly.

  7. Divide the filling between the 20 sheets, roll without compressing it and arrange seam-side down in a lightly oiled baking dish.

  8. 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.

  9. Rest for 5 minutes before serving and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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