Beef and Vegetable Cannelloni with Béchamel
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 large carrots, diced small
  • 1 fennel bulb, chopped fine
  • 2 green onions, chopped
  • 1-2 cups sliced crimini mushrooms
  • 2 garlic cloves, minced
  • 1 pound ground bison or beef
  • Salt and pepper
  • 2-4 cups marinara sauce
  • 1 pound fresh mozzarella, cubed small
  • 16-20 cannelloni shells
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups milk (I used 2%)
  • Ground nutmeg
  • Salt and pepper
  • Parmigiano Reggiano cheese
  • Chopped fresh parsley, for garnish
Instructions
  1. Heat the oil in a large skillet over medium high heat and add the carrots, fennel, onions, and mushrooms and sauté until slightly softened, about 10 minutes. add the garlic and ground meat and continue to cook until completely browned. Season with salt and pepper to taste and stir in just enough marinara sauce to coat everything, about a cup. Let cool slightly and then stir in the mozzarella.
  2. Cook the cannelloni shells in a large pot of heavily salted water for 2 minutes less than the package time. Drain and cool under running cold water.
  3. Spread the remaining marinara sauce on the bottom of your baking dishes. Stuff each cannelloni shell with filling and lay flat in the sauce, lining them all up right next to each other.
  4. Heat the butter and flour together until well mixed and cook for 2 minutes to remove the raw flour taste. Slowly whisk in the milk until it's nice and creamy and smooth, and then season with nutmeg, salt, and pepper to taste. Pour the béchamel sauce over the top of the cannelloni, and then grate the Parmigiano cheese over the top and garnish with the parsley. Bake, lightly covered, until bubbly and cooked through, about 30 minutes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/05/beef-vegetable-cannelloni-bechamel/