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If the little ones like sausages and cannelloni too, imagine the face they will make when they see today's recipe: Sausage cannelloni.
I don't know if you have tried the precooked cannelloni. They are much easier to prepare because we do not have to cook the pasta or roll it once it is filled. They already have the shape of a joint and, once we fill them, we only have to bake them by covering them with the bechamel that we have prepared.
If you like this type of recipes, I advise you to try our tomato and tuna lasagna. You are going to love it too.
Sausage cannelloni
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- ascen jimenez
- Kitchen: cuisine
- Recipe type: pasta
- Calories: 400
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 760g milk
- 60 butter g
- 600 g of sausage
- 300 g of tomato paste
- Sal Island
- Nutmeg
- Parmesan
- A packet of precooked cannelloni
Preparation
We prepare the bechamel in a saucepan. We put the butter first and, when it is melted, we add the flour.
We let the flour cook for about a minute and then we add the milk, little by little, and without stopping to stir. It does not have to be thick. We add salt and nutmeg. Once done we reserve it.
We remove the skin from the sausages and put the mince inside in a pan.
We put the pan on the fire so that the meat is cooked.
When the meat is done we add the tomato and cook a few more minutes. That will be our filler.
Cover the base of a large baking dish with a few tablespoons of béchamel sauce.
With a spoon we are filling the inside of our cannelloni and placing them in the source, over the béchamel sauce.
Once we have all the stuffed cannelloni in our container, add the rest of the bechamel to the oak.
We put that grated on the surface.
Bake at 190º for 35 minutes or until we see that the surface is golden.
More information - Tomato and tuna lasagna