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.
Cut the celery and leek into julienne strips and sauté them in a casserole dish with the olive oil.
Add the mince then season with salt and pepper.
Add the spinach and the chopped tomato.
Add the stock and finish cooking the meat. The filling must be soft but not too runny.
Mix well, add the whole egg, the parmigiano cheese and the nutmeg. Mix well.
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.
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.
With the aid of a piping bag, fill the pasta sheets and roll them up. Cut the cannelloni to the desired size.
Butter the dish and spread a ladle of sauce over the bottom.
Arrange the cannelloni in the dish and cover with the remaining sauce. Sprinkle with parmigiano cheese.
If you have a Hotpoint Multiflow oven: Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe and confirm.
Alternatively bake in your oven at 180°c for 25 - 40 minutes.
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