Sunday Cannelloni Recipe

Name: Sunday Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cannelloni meat; extra-virgin olive oil; 1 shallot finely sliced; 300 grams tomato puree; 1 cup water; 3 ounces vin santo; salt; sugar; basil leaves; butter; 1 tablespoon flour; 300 milliliters whole milk; salt; ground nutmeg; Parmesan cheese grated

Servings: persons

8 cannelloni meat
extra-virgin olive oil
1 shallot finely sliced
300 grams tomato puree
1 cup water
3 ounces vin santo
salt
sugar
basil leaves
butter
1 tablespoon flour
300 milliliters whole milk
salt
ground nutmeg
Parmesan cheese grated

1
Place the oil, shallot, tomato puree, water, Vin Santo, a pinch of salt, a pinch of sugar, and a few basil leaves in the slow cooker and cook on high for approximately 1 hour.
2
In the meantime, prepare the bechamel sauce by melting 2 tablespoons butter in a medium saucepan. Add the flour, and stirring with a whisk, slowly incorporate the milk. Season with a pinch of salt and a pinch of nutmeg.
3
Place the cannelloni in the slow cooker with the tomato sauce, cover with the bechamel sauce, sprinkle with Parmesan cheese and replace the lid on the slow cooker.
4
Cook on low for 8 hours.
5
Serve hot.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cannelloni meat, extra-virgin olive oil, 1 shallot finely sliced, 300 grams tomato puree, and more.

Yes, Sunday Cannelloni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Cannelloni

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