Cannelloni recipes step by step, enjoy the pasta

At Your Spanish Shop we offer you a wide selection of pastas, including cannelloni sheets, these are the best recipes for you to enjoy.

1. Meat Cannelloni

Ingredients

12 sheets of cannelloni
500 g of minced meat (half pork, half beef)
1 large onion
2 cloves of garlic
1 carrot
1 can of crushed tomatoes (400 g)
200 ml of white wine
200 ml of meat broth
Olive oil
Salt and pepper to taste
100 g of grated cheese (parmesan or mozzarella)
500 ml of bechamel

Recipe

Preparation of the meat sauce:

Chop the onion, garlic and carrot.
In a large frying pan, heat a little olive oil and fry the onion and garlic until golden.
Add the carrot and continue cooking for a few more minutes.
Add the minced meat and cook until golden.
Add the crushed tomatoes, white wine and beef stock. Season with salt and pepper to taste.
Cook over medium heat for 30 minutes, stirring occasionally until the sauce thickens.
Cooking the cannelloni sheets:

Cook the cannelloni sheets in a pot with water and salt following the instructions on the package.
Drain and let cool on a clean cloth.

Assembling the cannelloni:

Place a spoonful of the meat mixture on each cannelloni sheet and roll up.
Place the stuffed cannelloni in a previously greased baking dish.
Cover and bake:

Pour the bechamel over the cannelloni and sprinkle with the grated cheese.
Bake in a preheated oven at 180°C for 20-25 minutes, or until golden.

2. Spinach and Ricotta Cannelloni

Ingredients

12 cannelloni sheets
500 g fresh spinach
250 g ricotta
1 small onion
2 garlic cloves
Olive oil
Salt and pepper to taste
Nutmeg to taste
100 g grated cheese (parmesan or mozzarella)
500 ml bechamel

Recipe

Preparation of the filling:

Finely chop the onion and garlic.
In a large frying pan, heat a little olive oil and fry the onion and garlic until golden.
Add the spinach and cook until tender and the liquid has evaporated.
Remove from the heat and mix with the ricotta. Season with salt and pepper to taste and add nutmeg.
Cooking the cannelloni sheets:

Cook the cannelloni sheets in a pot with water and salt following the instructions on the package.
Drain and leave to cool on a clean cloth.

Assemble the cannelloni:

Place a spoonful of the spinach and ricotta mixture on each cannelloni sheet and roll up.
Place the filled cannelloni in a previously greased baking dish.

Cover and bake:

Egg pasta for lasagna Gallo 250 gr.€2.53Meat cannelloni Carretilla 375 gr.€3.99

Pour the bechamel over the cannelloni and sprinkle with the grated cheese.
Bake in a preheated oven at 180°C for 20-25 minutes, or until golden.

3. Chicken and Mushroom Cannelloni

Ingredients

12 cannelloni sheets
500 g chicken breast
250 g mushrooms (champignons, portobello, etc.)
1 large onion
2 garlic cloves
Olive oil
Salt and pepper to taste
100 g grated cheese (parmesan or mozzarella)
500 ml bechamel

Recipe

Preparation of the filling:

Finely chop the onion, garlic and mushrooms.
Cut the chicken into small pieces.
In a large frying pan, heat a little olive oil and fry the onion and garlic until golden.
Add the mushrooms and cook until the liquid has evaporated.
Add the chicken and cook until golden and cooked. Season with salt and pepper to taste.

Cooking the cannelloni sheets:

Cook the cannelloni sheets in a pot with water and salt following the instructions on the package.
Drain and let cool on a clean cloth.

Assembling the cannelloni:

Place a spoonful of the chicken and mushroom mixture on each cannelloni sheet and roll up.
Place the stuffed cannelloni in a previously greased baking dish.

Cover and bake:

Pour the bechamel over the cannelloni and sprinkle with the grated cheese.
Bake in a preheated oven at 180°C for 20-25 minutes, or until golden.

4. Seafood Cannelloni

Ingredients

12 sheets of cannelloni
300 g peeled shrimp
200 g scallops
1 large onion
2 cloves of garlic
200 ml white wine
Olive oil
Salt and pepper to taste
100 g grated cheese (parmesan or mozzarella)
500 ml bechamel sauce
200 ml cooking cream

Recipe

Preparation of the filling:

Finely chop the onion and garlic.
Cut the shrimp and scallops into small pieces.
In a large frying pan, heat a little olive oil and fry the onion and garlic until golden.
Add the shrimp and scallops, cook until done.
Pour in the white wine and let it reduce. Season with salt and pepper to taste.

Cooking the cannelloni sheets:

Cook the cannelloni sheets in a pot with water and salt following the instructions on the package.
Drain and let cool on a clean cloth.

Assembling the cannelloni:

Place a spoonful of the seafood mixture on each cannelloni sheet and roll up.
Place the stuffed cannelloni in a previously greased baking dish.
Preparing the cream sauce:

In a small saucepan, heat the cooking cream until it begins to thicken.
Pour the cream over the cannelloni.
Cover and bake:

Pour the bechamel over the cannelloni and sprinkle with the grated cheese.
Bake in a preheated oven at 180°C for 20-25 minutes, or until golden.

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