For the Béchamel Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups warm milk
½ tsp salt
¼ tsp ground nutmeg
¼ cup grated Parmesan cheese (optional)
Instructions:
Prepare the Filling:
Heat olive oil in a pan and sauté the onion until soft. Add garlic and cook for another minute.
Add ground beef and cook until browned. Season with salt, pepper, and oregano.
Remove from heat and let it cool slightly. Mix in ricotta, Parmesan, egg, and nutmeg. Stir well to combine.
Prepare the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Add flour and stir continuously for about 1 minute to form a roux.
Slowly whisk in warm milk, stirring constantly to prevent lumps. Cook until the sauce thickens.
Add salt, nutmeg, and Parmesan (if using). Remove from heat.
Assemble the Cannelloni:
Preheat oven to 180°C (350°F).
Fill cooked cannelloni tubes with the meat mixture using a piping bag or spoon.
Spread a thin layer of béchamel sauce on the bottom of a baking dish.
Arrange the stuffed cannelloni in the dish, then pour the remaining béchamel sauce over the top.
Sprinkle with mozzarella or extra Parmesan cheese.
Bake for 25-30 minutes until golden and bubbly.
Enjoy your creamy and delicious cannelloni! Let me know if you want any variations.
