Beef and mozzarella pasta (Print Version)
# Ingredients:
→ For the Beef Filling
01 -
2 large eggs
02 -
1.2 kg of ground beef
03 -
Ground black pepper, to taste
04 -
Salt, to taste
05 -
1 finely chopped onion
06 -
Sweet paprika powder, to taste
→ For the Cannelloni Tubes
07 -
Olive oil to grease the pan
08 -
20-25 cannelloni tubes
→ For the Mozzarella Sauce
09 -
2 tablespoons of flour
10 -
2 tablespoons of unsalted butter
11 -
480 ml (2 cups) of milk
12 -
100 g (1 cup) of shredded mozzarella
13 -
Salt, to taste
14 -
1/4 teaspoon of optional nutmeg
→ For the Topping
15 -
Fresh parsley, chopped (for serving)
16 -
50 g (1/2 cup) of grated Parmesan
# Instructions:
01 -
Put butter in a pot on medium heat and let it melt. Add flour, whisking for 1-2 minutes until smooth. Slowly stir in the milk while whisking to avoid clumps. Heat until the sauce thickens, then mix in shredded mozzarella, nutmeg (if using), and salt. Take it off the stove once it's creamy.
02 -
Heat olive oil in a big skillet on medium. Toss in the chopped onion and cook until soft. Add ground beef and brown it. Season with paprika, salt, and pepper. Once cooked, take it off the heat and let cool a bit. Stir in the eggs to bring everything together.
03 -
Preheat your oven to 190°C. Use olive oil to lightly coat a baking dish. Fill each cannelloni tube with the beef filling and arrange them neatly in the dish you greased earlier.
04 -
Pour the creamy mozzarella sauce evenly over the filled cannelloni tubes. Sprinkle Parmesan across the top for extra flavor.
05 -
Cover the dish with foil and bake for 30 minutes. Take off the foil, then bake for another 10 minutes or until the top is bubbly and golden.
06 -
After baking, let the dish rest for 5 minutes. Finish with a sprinkle of fresh parsley before serving.
# Notes:
01 -
For an extra cheesy kick, add some shredded mozzarella on top before serving.