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Meat cannelloni with piquillo sauce

Pasta60 minutes8 people400 calories
1/52/53/54/55/5 (36 votes)
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By Irene Arcas

Pate cannelloni

Delicious cannelloni stuffed with meat with a little pate and a delicious tomato sauce with a touch of piquillo pepper!! Can you ask for more? It is a perfect meal for a weekend when there are many of us to eat. And, of course, to take what is left over in a tupper or freeze it 🙂

I have used a pork liver pate normal, Apis type, for example, but you can use the one you have at home or the one you like the most.

I also wanted to tell you that you can use the typical cannelloni plates that you have to boil or the precooked cannelloni pasta that you do not need to boil, just fill and place on the tray and that's it. Of course, if you use this second option, keep in mind that the cannelloni will cook during oven cooking and will absorb a lot of liquid, so both the tomato sauce and piquillos, as well as the bechamel will be much more liquid and an amount that, first of all It may seem excessive to you. But we must do it this way because if not, after 30 minutes of cooking in the oven, it will be too dry.

Shall we get the recipe?

Meat cannelloni with piquillo sauce

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Delicious cannelloni stuffed with meat with a little pate and a delicious tomato sauce with a touch of piquillo pepper.

Meat cannelloni with piquillo sauce
  • Irene Arcas
  • Recipe type: pasta
  • Calories: 400
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

Canelones

  • 1 package of cannelloni already precooked and formed
  • 1/2 leek
  • 1 Carrot
  • 50 g olive oil
  • 600 g of mixed minced meat
  • 100 g of tomato paste
  • 1 small can of pate
  • salt to taste
  • pepper to taste
  • Grated cheese for gratin

bechamel

  • 70 g flour
  • 50 butter g
  • 20 g oil
  • 900g milk
  • nutmeg to taste
  • shawl
  • pepper

Piquillo sauce

  • 200 g tomato sauce
  • 200 g of water
  • 50 g of piquillo peppers

Preparation

  1. Canelones

    In the Thermomix glass, add the leek, the carrot, peeled and cut into pieces. We crush during 5 seconds, at speed 6. We lower the remains that are on the walls and lid of the glass, towards the blades. If we want it more choppy, we program a few more seconds at the same speed.

  2. We add the oil and program 10 minutes, temperature 120º and speed 1.

  3. Add the minced meat and mix it with the spatula. We program 15 minutes, temperature 120º and spoon speed, turn to the left.

  4. Season with salt and pepper and add the tomato. We program 10 minutes, temperature 120º and spoon speed, turn to the left.

  5. Add the pate (foie gras) and mix for 15 seconds, at speed 2, turn left. We reserve this mixture in a bowl, while it cools.

  6. Piquillo sauce

    Without washing the glass, we put all the ingredients in the glass and crush 30 seconds, speed 6. We withdraw and reserve.

  7. bechamel

    Without washing the glass, we add the oil and butter to the glass. We program 1 minute, temperature 100º and speed 2.

  8. Add the flour, pouring it around the blades and program 2 minutes, temperature 100º and speed 4.

  9. We add the milk, a little salt, pepper and a pinch of nutmeg. We mix during 5 seconds, at speed 7 and we program 8 minutes, temperature 100º and speed 4. We keep inside the glass.

  10. Mounting

    We preheat the oven to 200º. In a baking tray we add the layer of piquillo sauce. Then we are filling the cannelloni with the meat and we place them on the piquillo sauce.

  11. Cover with the bechamel sauce and sprinkle with grated cheese on top.

  12. We bake 30 minutes at 180º.


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