Cannelloni in béchamel sauce

Name: Cannelloni in béchamel sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 8 Stem(s) Basil; 1 TABLESPOON Oil; 300 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 package (300 g) frozen peas; 1 can(s) (425 ml) chunky tomatoes; 60 g Butter or margarine; 50 g Flour; 1/2 l Vegetable broth (instant); 1/2 l Milk; 7-10 Tbsp grated nutmeg; 20 Cannelloni pasta; 75 g Bel Paese cheese; 7-10 Tbsp pink berries; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
8 Stem(s) Basil
1 TABLESPOON Oil
300 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 package (300 g) frozen peas
1 can(s) (425 ml) chunky tomatoes
60 g Butter or margarine
50 g Flour
1/2 l Vegetable broth (instant)
1/2 l Milk
7-10 Tbsp grated nutmeg
20 Cannelloni pasta
75 g Bel Paese cheese
7-10 Tbsp pink berries
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onion and garlic. Wash basil, shake dry and, except for something to garnish, pluck leaves from the stems and chop. Heat the oil in a pan.
2
Fry the mince in it until crumbly. Add onion and garlic. Season with salt, pepper and basil. Stir in tomato paste and continue to braise for about 3 minutes. Add peas and chunky tomatoes and stir in.
3
Melt the fat in a pot. Sweat flour in it, deglaze with broth and milk while stirring. Season to taste with salt, pepper and nutmeg. Fill the cannelloni with the mince. Put it into a greased casserole dish and pour half of the sauce over it.
4
Keep the rest of the sauce warm. Cut the cheese into cubes and sprinkle over it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Arrange on plates with remaining sauce.
5
Sprinkle with grated pink berries and garnish with basil.