Main CourseDinner

Spanish Canelones with Meat Filling

Name: Spanish Canelones with Meat Filling
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 12 pcs canelones pasta sheets dried; 300 g ground beef lean; 200 g ground pork lean; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 200 g canned crushed tomatoes; 60 ml red wine; 2 tbsp olive oil; 700 ml milk whole; 50 g unsalted butter; 50 g all-purpose flour; 0.25 tsp nutmeg ground; 1 pinch salt; 1 pinch black pepper freshly ground; 50 g parmesan cheese grated

This classic Spanish dish features tender pasta sheets rolled around a savory meat filling, baked in a rich bechamel sauce. It's a comforting and hearty meal, perfect for a family dinner. The canelones are often topped with cheese and baked until golden brown.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 849 kcal

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcscanelones pasta sheets, dried

filling

300 gground beef, lean
200 gground pork, lean
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
200 gcanned crushed tomatoes
60 mlred wine
2 tbspolive oil

bechamel

700 mlmilk, whole
50 gunsalted butter
50 gall-purpose flour
0.25 tspnutmeg, ground
1 pinchsalt
1 pinchblack pepper, freshly ground

topping

50 gparmesan cheese, grated

Equipment

large pan · whisk · baking dish · medium saucepan

The method

Step by step

1
Heat olive oil in a large pan over medium heat.
About 2 min
2
Add the chopped yellow onion and cook until softened, about 5 minutes.
About 5 min
3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
4
Add the ground beef and ground pork to the pan. Break up the meat with a spoon and cook until browned, about 8-10 minutes.
About 10 min
Cook’s note: Drain any excess fat from the pan if needed.
5
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer until the wine has mostly evaporated, about 3 minutes.
About 3 min
6
Stir in the crushed tomatoes, salt, and black pepper. Reduce the heat to low, cover, and let the filling simmer for 20 minutes, stirring occasionally.
About 20 min
Cook’s note: This allows the flavors to meld together.
7
Meanwhile, prepare the canelones pasta sheets according to package instructions. If using dried sheets, boil them in salted water until al dente. Drain and lay them flat on a clean kitchen towel.
About 10 min
Cook’s note: Be careful not to overcook the pasta, as it will bake further in the oven.
8
To make the bechamel sauce, melt the butter in a medium saucepan over medium heat.
About 2 min
9
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
About 2 min
Cook’s note: This helps cook out the raw flour taste.
10
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency, about 5-7 minutes.
About 7 min
Cook’s note: Keep whisking to prevent the sauce from sticking to the bottom.
11
Season the bechamel sauce with nutmeg, salt, and black pepper.
About 1 min
12
Preheat your oven to 180°C (350°F).
About 10 min
13
Spread a thin layer of bechamel sauce on the bottom of a large baking dish.
About 1 min
14
Lay a canelones pasta sheet flat and spoon a portion of the meat filling along one edge. Roll up the pasta sheet tightly.
About 10 min
Cook’s note: Don't overfill the canelones to prevent them from bursting.
15
Place the rolled canelones seam-side down in the prepared baking dish.
16
Repeat with the remaining pasta sheets and filling until the baking dish is full.
17
Pour the remaining bechamel sauce evenly over the canelones, ensuring they are well covered.
About 1 min
18
Sprinkle the grated parmesan cheese over the top.
About 1 min
19
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is golden brown.
About 30 min
Cook’s note: You can broil for the last few minutes for extra browning if desired.
20
Let the canelones rest for a few minutes before serving.
About 5 min
Cook’s note: This helps the dish set and makes it easier to serve.

Per serving

Nutrition

53%Score

Calories: 849.1kcal
Protein: 40.3g
Carbs: 59g
Fat: 48.8g
Fibre: 3g
Sugar: 13.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover canelones in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.