Return to listing

Baked Cannelloni

I have discovered that the best way to make this excellent supper dish is to buy fresh sheets of lasagne that don't need pre-cooking.

 
 

This recipe is from How to Cook Book One and The Delia Collection: Italian

Method

First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined. If you don't have a processor, chop everything as finely as possible with a sharp knife and blend it with a fork. Wrap in clingfilm and chill for about 30 minutes to firm up.

Next make the sauce by placing the milk, butter, flour, bay leaf, nutmeg and seasonings into a medium-sized saucepan over a medium heat, then, whisking all the time, slowly bring it up to simmering point until the sauce has thickened. Then turn the heat down to its lowest setting and let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave aside. 

Now pre-heat the oven to gas mark 4, 350°F (180°C), then cut the lasagne sheets in half so that you have 16 pieces.

Next divide the meat mixture in half and then each half into 8, then lightly roll each of these into a sausage shape about 3 inches (7.5 cm) long. Place each one on to a piece of lasagne and roll it up, starting from one of the shorter edges. As you do this, arrange them in the baking dish with the join underneath – what you should have is two rows neatly fitting together lengthways in the dish. 

Now pour the sauce over and scatter the Mozzarella cubes here and there.

Finally, scatter the Parmesan over the top and place the dish on the centre shelf of the oven to bake for 40 minutes, by which time it should be golden brown and bubbling. 

Then remove it from the oven and let it settle for about 10 minutes before serving. 

Finally, sprinkle a little extra Parmesan over.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


An Authentic Ragu Bolognese  Makes 8 x 8 oz (225 g) portions, each serving 2 people

An Authentic Ragu Bolognese

As Delia says, this recipe has plenty of imitators but all too often it's disappointing. Not here: rich, meaty, packed with Italian flavour, it does take a long time to cook, but that's the secret of a perfect Bolognese.

 
 
Lasagne al Forno Serves 10-12

Lasagne al Forno

Time and again this classic Italian recipe appears in our top 10 of the most cooked recipes on the site. As Delia says, there are many imitations of this gorgeous dish but this is the real deal. Serve with a crisp salad.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... 13 inch weddingcake
20 Aug 2014 09:23
Coffee Break thank you/what a lovely post
20 Aug 2014 22:11
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Delia's surprise little cakes
21 Aug 2014 00:04
Books me too
17 Jul 2014 16:38
Equipment Bake in a Mug
15 Aug 2014 09:02
Gardening The things children say
21 Aug 2014 00:11
 
NetObserver
CMS solutions by REDtechnology.com