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Homemade Canelones a la Dominicana (Dominican-Style Cannelloni) photo

Canelones a la Dominicana (Dominican-Style Cannelloni)

Classic Dominican-style cannelloni filled with a savory beef ragù and creamy béchamel.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Medium Saucepan
  • lasagna baking pan
  • Wooden Spoon
  • spoon for filling
  • Aluminum Foil

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound minced beef or veal
  • 1 medium red onion, minced
  • 1 red bell pepper, minced
  • 4 cloves garlic, crushed about 1 tablespoon
  • 1 large tomato, minced
  • 1 cup tomato sauce
  • 3 teaspoons salt or to taste
  • 1.5 teaspoons black pepper or to taste
  • 4 tablespoons parsley, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2.25 cups whole milk or skim milk
  • 1 teaspoon salt, divided or to taste
  • 1 teaspoon black pepper, divided or to taste
  • 12 cannelloni (box labeled "No pre-cooking")
  • 1 cup shredded mozzarella
  • 4 tablespoons parsley, minced (for garnish)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Heat the olive oil in a large skillet over medium-high heat. Add the minced beef or veal and stir, breaking up clumps, until the meat changes color and released liquid evaporates; continue until lightly browned, about 5 minutes.
  • Add the minced onion and crushed garlic to the skillet and cook, stirring, until the onion is translucent.
  • Stir in the minced tomato and minced red bell pepper and cook for 2 minutes.
  • Add the tomato sauce and season with 3 teaspoons salt and 1½ teaspoons pepper (adjust to taste). Cover and simmer over low heat until most liquid has evaporated, about 10 minutes. Stir in 4 tablespoons minced parsley and set the filling aside.
  • Make the béchamel: melt the butter in a medium saucepan over medium-low heat. Add the flour all at once and stir vigorously to combine; cook, stirring, 2–3 minutes until the roux lightens slightly.
  • Slowly whisk in the milk, adding a little at a time and stirring constantly to avoid lumps. Once smooth, continue stirring over medium-low heat until the sauce thickens slightly, about 2–3 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper (adjust to taste). Remove from heat and let cool to room temperature; it will thicken more as it cools.
  • Pour half of the béchamel into a lasagna baking pan and spread it evenly to coat the bottom.
  • Fill each uncooked cannelloni tube with the meat filling using a small spoon, then place the filled tubes in the baking pan on top of the béchamel.
  • Pour the remaining béchamel over the cannelloni to cover them evenly. Cover the pan tightly with aluminum foil.
  • Bake covered for 30 minutes. Remove the foil, sprinkle shredded mozzarella over the top, and broil briefly until the cheese is bubbly and golden in spots.
  • Remove from the oven, sprinkle with the remaining 4 tablespoons minced parsley, and serve.

Notes

  • Use cannelloni labeled “no pre-cooking” so they cook in the oven.
  • Stir the béchamel constantly when adding milk to avoid lumps.
  • Adjust salt and pepper to taste as quantities given are a guideline.
  • Let the béchamel cool slightly before pouring to prevent breaking the pasta tubes.