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A simple, but delicious meal any night of the week.

This traditional cannelloni can be made using the bolognese detailed below, or change it up with leftover chicken, spinach and vegetables.

  • 250g of fresh or dried pasta sheets (if using dried pasta you will need to boil first to soften)
  • 60 g of parmigiano cheese (30 g for the filling)
  • a few knobs of butter
  • 70 g of leeks
  • 30 g of celery
  • 3 tablespoons of olive oil
  • 350 g of minced beef (prime lean beef)
  • 200 ml of stock
  • 80 g of spinach
  • 60 g of fresh tomato
  • 1 egg
  • Bechamel sauce:
  • 30g of butter
  • 30g of flour
  • 500 ml of milk
  • salt
  • nutmeg

Step 1
Cut the celery and leek into julienne strips and sauté them in a casserole dish with the olive oil.

Step 2
Add the mince then season with salt and pepper.

Step 3
Add the spinach and the chopped tomato.

Step 4
Add the stock and finish cooking the meat. The filling must be soft but not too runny.

Step 5
Mix well, add the whole egg, the parmigiano cheese and the nutmeg. Mix well.

Step 6
Alternatively bake in your oven at 180°c for 45 - 60 minutes. To make the bechamel sauce melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming.

Step 7
Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.

Step 8
With the aid of a piping bag, fill the pasta sheets and roll them up. Cut the cannelloni to the desired size.

Step 9
Butter the dish and spread a ladle of sauce over the bottom.

Step 10
Arrange the cannelloni in the dish and cover with the remaining sauce. Sprinkle with parmigiano cheese.

Step 11
If you have a Hotpoint Multiflow oven: Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe and confirm.

Step 12
Alternatively bake in your oven at 180°c for 25 - 40 minutes.


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