Cannelloni with turkey meat

Name: Cannelloni with turkey meat - Zina B.
Ingredients: I used 16 Panzani cannelloni tubes. Ingredients for ragu sauce: 600 g minced turkey meat; 1 carrot; 1 onion; 2; 3 cloves of garlic; 1 can of tomatoes in juice (400 g); oregano; basil (rosemary can be added; I didnt have it); salt; pepper. Bechamel sauce: 600 g milk; 50 g butter; 3 tablespoons flour; nutmeg; a pinch of salt. For topping: 100 g grated Parmesan.

Pasta/Pizza - Cannelloni with turkey meat by Zina B. - Recipia

Turkey Cannelloni I prepared this version of cannelloni using pasta tubes instead of lasagna sheets. I find it easier to fill the tubes and place them directly in the dish without having to cut or fit the sheets. The filling is a turkey ragu sauce with tomatoes and vegetables, topped with Bechamel sauce and parmesan. The tubes are cooked in the sauce, initially covered with foil, then left uncovered for a few minutes to form a crust. Quick Info Preparation time: not specified in the original recipe Baking time: 30-40 minutes covered, then an additional 10 minutes uncovered Temperature: 180°C Total known time: approximately 40-50 minutes of baking, plus time for preparing the filling, sauce, and filling the pasta Servings: not specified; the recipe uses 16 cannelloni tubes Difficulty: medium Recipe type: baked pasta with turkey, Bechamel sauce, and parmesan Ingredients For the cannelloni 16 cannelloni tubes, in the original recipe I used Panzani cannelloni For the turkey ragu sauce 600 g ground turkey 1 carrot 1 onion 2-3 garlic cloves 1 can of tomatoes in juice, approximately 400 g Dried oregano Basil, preferably fresh if available Salt Pepper For the Bechamel sauce 600 g milk 50 g butter 3 tablespoons flour Nutmeg A pinch of salt Pepper For topping 100 g grated parmesan Preparation Method 1. Prepare the ragu sauce Finely chop the onion, slice the garlic, and grate the carrot. Put a little oil in a skillet and sauté the vegetables until they soften slightly. Add the ground turkey and mix well, breaking up any clumps. Allow it to cook until the liquid released by the meat evaporates completely. Add the canned tomatoes, then season with salt, pepper, and dried oregano. Let the sauce simmer until the meat is well cooked and tender. Finally, add the chopped basil. If using fresh basil, you can add it at the end to retain its flavor. The original recipe also mentions rosemary as an alternative to basil, but it was not used. Once the sauce is ready, remove the skillet from heat and prepare the Bechamel sauce. 2. Prepare the Bechamel sauce Melt the butter in a saucepan over low heat. Add the flour all at once and mix vigorously, preferably with a whisk, to obtain a smooth mixture without lumps. Gradually pour in the hot milk, stirring continuously until fully incorporated. Let the sauce cook for another two to three minutes until it thickens and the flour is well cooked. Season with nutmeg, salt, and pepper. The sauce should be fluid enough to coat the cannelloni tubes well. 3. Fill the cannelloni tubes Fill each tube with the meat mixture. It is important to ensure that the filling reaches well inside the pasta, not just at the ends. 4. Assemble the dish Pour a thin layer of Bechamel sauce on the bottom of a baking dish. Arrange the filled tubes side by side, then pour the remaining sauce on top. Sprinkle the grated parmesan over the Bechamel sauce. This will create a crust on the surface during baking. 5. Bake the cannelloni Cover the dish with aluminum foil and place it in the preheated oven at 180°C. Bake the cannelloni for 30-40 minutes. Remove the foil and leave the dish in the oven for about 10 minutes, until the parmesan browns and a golden crust forms. 6. Serve Cannelloni should be served hot, immediately after being taken out of the oven. Why I make this recipe often It's a practical baked pasta option, especially when I want to use ground turkey in a heartier dish. The tubes are easier to portion and assemble than lasagna sheets, and the Bechamel sauce helps the pasta cook without drying out. The recipe isn't complicated, but it does require a bit of patience when filling the tubes. Tips and Variations Tips Let the meat cook until the liquid evaporates. If too much water remains in the ragu sauce, the filling will be difficult to use, and the dish may become too watery. Bechamel sauce is easier to mix with a whisk, especially when adding the milk. Pour the milk gradually and do not add it all at once. The milk should be hot when added to the melted butter and flour mixture. This way, the sauce will form more evenly. Covering the dish during the first part of baking is important. The foil retains moisture inside and helps the pasta tubes cook. Without the foil, the top can brown before the pasta is fully cooked. Arrange the tubes in a single layer if the dish allows. This way, the sauce reaches them more evenly. Substitutions Ground turkey can be replaced with another type of ground meat; however, the original recipe is made with turkey. Fresh basil can be replaced with rosemary, as mentioned in the basic recipe. If using fresh basil, adding it at the end preserves its flavor better. In the absence of parmesan, the recipe can also be made with another type of hard cheese for gratin, but the original topping is grated parmesan. Variations You can use dried oregano in the sauce, as indicated in the recipe, and add basil at the end. The herbs can be adjusted according to taste without changing the preparation method. For a smaller quantity, the number of tubes and the amounts of the other ingredients should be reduced proportionally. The presented version uses 16 cannelloni tubes and 600 g of ground turkey. Serving Ideas Cannelloni should be served hot, directly from the dish, after the parmesan crust has formed. They can be carefully portioned to keep the filling and sauce inside each serving. Frequently Asked Questions Do you boil the cannelloni tubes before filling them? In this recipe, the tubes are not boiled beforehand. They are filled directly and baked covered with foil in the Bechamel sauce. Why should the dish be covered with aluminum foil? The foil helps retain moisture in the dish, allowing the pasta to cook during the 30-40 minutes of baking. It is removed during the last 10 minutes to allow the parmesan to brown. Can I use dried basil? The recipe mentions basil, and the presented version used fresh basil added at the end. You can also opt for rosemary if you don't have basil, but the amount is not specified in the original recipe and should be added to taste. How do I know when the Bechamel sauce is ready? After the milk has been incorporated, the sauce should be left on the heat for another two to three minutes. It is ready when it is smooth and the flour is well cooked. Can I prepare the cannelloni in advance? The components can be prepared separately, but the exact storage time before baking is not specified in the original recipe. For the best results, the dish should be assembled and baked after the ragu and Bechamel sauces are ready. Nutritional Values The values are estimated and refer to the entire prepared quantity, as the number of servings is not specified. The calculation may vary depending on the type of turkey meat, the amount of oil used, the brand of pasta, milk, parmesan, and tomatoes. For the entire recipe, the estimate is approximately 3,800-4,200 kcal, 220-240 g protein, 190-220 g carbohydrates, and 220-250 g fat. If the dish is divided into 6 servings, one serving would have approximately 630-700 kcal, 37-40 g protein, 32-37 g carbohydrates, and 37-42 g fat. These values do not accurately include the oil used for sautéing the vegetables, as the recipe only mentions "a little oil." For this reason, the estimate should be viewed as a guideline, not as an exact nutritional value. Storage and Reheating Cannelloni should be stored in the refrigerator, in a covered dish. Since the storage time is not specified in the original recipe, it is advisable to consume them as soon as possible after preparation. When reheating, the dish can be covered again to prevent the pasta and sauce from drying out. Heat until the dish is thoroughly hot inside. The parmesan on top can brown again if the dish is left uncovered for a few minutes.

Cannelloni with turkey meat

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