Main courses, Recipes


We continue with the Batch Cooking. This time with cannelloni. If you do a little more you can always freeze them. My advice is to cook the bechamel the same day.
I wish you like them as much as at home


12 sheets of cannelloni

400g of meat
1 jar of crushed tomato
1 red pepper
1 green pepper
1 pinch of salt
1 pinch of pepper
½ onion

1 tablespoon butter / margarine
¼ grated onion
300 ml of milk
2 tablespoons cornstarch


  1. We boil the slices of cannelloni and reserve it separately and open.
  2. Chop the onion and peppers and let them poach in the pan.
  3. We add the meat
  4. Remove well and add the tomato and pepper it crushed until it is well reduced.
  5. Fill the cannelloni to taste (if left over, you can freeze the meat for another time).
  6. We put the cannelloni done in a tray and preheat the oven to gratin.
  7. Make the bechamel: heat the margarine, introduce the onion and stir.
  8. We add milk and cornstarch. We stir well.
  9. Add the bechamel with the cannelloni. (optional: add cheese on the surface) and put it in the oven for 15 minutes.


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