Spanish · Dinner
Braised Meat Pasta with Cheese Sauce
Catalan Cannelloni
Catalan baked cannelloni filled with slow-braised chicken, pork, and beef bound in tomato, rolled in fresh pasta sheets, blanketed with bechamel, and finished gratinated with grated cheese.
$
20 minsPrep
60 minsCook
80 minsTotal
HardLevel
Nutrition per serving
648Calories
38gProtein
32gFat
48gCarbs
5gSugar
2gFiber
680mgSodium
102mgChol
Goes well with
Tuscan SangioveseTuscan Sangiovese — A refreshing pairing...
local
Priorat GarnachaPriorat Garnacha — A refreshing pairing...
international
Instructions
1
Prep
Heat oven to 200C. Cube chicken thigh, pork shoulder, and beef into 2cm pieces. Dice onion, smash garlic cloves, grate tomato and kashar cheese. Set all aside.
2
Sear
Heat 40ml olive oil in a heavy pot over medium-high 1 minute. Season meats with 0.75 tsp salt and pepper, sear 5–6 minutes turning until each side is deep golden. Lift to a plate.
3
Sweat
Lower heat to medium, add diced onion and smashed garlic with 0.25 tsp salt, cook 4 minutes until softened and lightly golden at the edges.
4
Braise
Return meats with grated tomato and hot stock, bring to a simmer over medium-high 2 minutes, then cover and simmer over low 25–28 minutes until fork-tender. Lift meats out and chop finely with pan juices into a bound mince.
5
Build 1
Melt 30g butter in a saucepan over medium-low, whisk in flour and cook 90 seconds until straw-coloured. Stream in warm milk and whisk over medium 4–5 minutes until it coats a spoon. Stir in nutmeg. While sauce cooks, boil pasta sheets 90 seconds in salted water, drain on a damp cloth.
6
Build 2
Spoon mince along each pasta sheet and roll into cannelloni. Spread 1/4 cup bechamel in a medium baking dish, lay rolls in, blanket with remaining bechamel, scatter kashar cheese over top.
7
Crisp and plate
Bake 18–20 minutes until the top is deeply golden and sauce bubbles at the edges. Rest 4 minutes off the heat for bechamel to set, lift onto warm plates with a spatula, and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) boneless chicken thigh
- 160g (5.6 oz) boneless pork shoulder
- 120g (4.2 oz) beef chuck
- 200g (7.1 oz) yellow onion
- 200g (7.1 oz) ripe tomato
- 4 garlic cloves
- 120ml (1/2 cup) hot chicken stock
- 40ml (2.7 tbsp) extra-virgin olive oil
- 8 fresh pasta sheets
- 60g (2.1 oz) unsalted butter
- 40g (1.4 oz) plain flour
- 600ml (2 1/2 cup) whole milk
- 60g (2.1 oz) kashar cheese
- 0.5 tsp ground nutmeg
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper