Cannelloni, come from the Italian kitchen and are tubular pasta which can be filled with meat, cheese or vegetables.
I have chosen a variant filled with chicken and vegetables, my son eats with great relish. This dish has the advantage that you can easily prepare sauce and stuffing in advance and bake just before serving, so you can save time when you have guests or you’re in a hurry.
I have chosen to enrich this recipe with carrots and celery root, in order to be a complete lunch for my son who is very finicky when it comes to vegetables. In this form he eats with pleasure and and I can assure you that it is a good way to “hide” vegetables for your little angels.
I bought pastas which does not require pre boiling, because, filling them is easier and I advise you to do the same.
I don’t use chicken meat from supermarkets I prefer meat from farmers who tastes different and has other consistency, but that’s a different matter, about which I’ll talk another time, now we should set to cooking 🙂
- Dried Cannelloni tubes - 12
- For the filling:
- Minced chicken breast - 0.7 lb (300g)
- White onion - 1
- Cloves of garlic - 2
- Carrot - 1
- Slice celery root - 1
- Basil - 1/2 Teaspoon
- Salt - to taste
- Ground black pepper - to taste
- Olive oil - 3 tablespoon
- Tomato juice - 1cup (250 ml)
- For Bechamel Sauce:
- Butter - 1oz
- Flour - 1 tablespoon
- Milk - 2 cups (450 ml)
- Salt - to taste
- Grated nutmeg - 1 pinch
- For topping:
- Mozzarella and grated Parmesan cheese
For the filling, heat oil and stir fry the onion and crushed garlic in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until soften. Add shredded carrot and celery root and cook for about 5 minutes. Add meat and mix thoroughly until meat changes colour. Add tomato juice and let the composition simmer for about 15 minutes.
After meat filling is ready, add salt, pepper, and finely chopped fresh basil. Let filling rest for few minutes otherwise the pastas may crack, then fill the pastas with this mixture.
Heat the butter in a pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then let it bubble for 2-3 minutes while stirring. Boil sauce until it thickens slightly, the sauce should be liquid enough so that the pastas cook. Remove from the heat add salt and nutmeg and cover with cling film to prevent a skin forming.
Pour some Béchamel sauce on the bottom of a baking tray than place cannelloni and add the remaining Bechamel sauce over the pastas. Sprinkle with shredded mozzarella and parmesan cheese.
Preheated oven at 370 F than place tray inside for 30-35 mins until the pasta is tender and topping golden.