Belgian Style Cannelloni's

Belgian Style Cannelloni's

Why do I call these cannelloni's "Belgian Style?" Because I lived in Brussels for a time and there was a traiteur (which is like a take-out deli) in my area that made these incredible cannelloni's. I worked on this recipe for years to get it right. So, cheers to the traiteur on Place Dumon in Woluwe St Pierre - Brussels for this recipe inspiration. 

Serves 6-8 people - Makes 30-40 cannelloni's

Ingredients 

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1/2 Cup onion, diced
  • 1/2 Cup carrot, diced
  • 1/2 Cup celery, diced
  • 2 garlic cloves, crushed
  • 1 1/2 lbs ground meat (turkey, chicken, or a mix of pork and beef - as you like) Note: if you used a lean meat - add another 2 Tablespoons of olive oil or butter
  • 3 Tablespoons tomato paste
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and Pepper to taste
  • 2-3 Tablespoons all purpose flour
  • 1 recipe of my marinara or your favorite jar
  • 1 Cup heavy cream
  • 1/2 Cup Parmesan cheese
  • 2 boxes of no boil lasagna sheets (flat pasta sheets)

Procedure

  • Heat a large skillet to medium heat. Add butter and olive oil - immediately add the onion, celery, carrot, garlic. Saute the veggies, stirring constantly, for about 3-4 minutes until softened. Add ground meat and any extra oil that you may need. Break up the meat and cook until all the meat is cooked through and everything is incorporated. 
  • Once the meat is cooked, add the tomato paste, nutmeg, cinnamon, basil, and oregano. Continue to cook and stir constantly for another 1-2 minutes. Add the flour and keep stirring to prevent sticking and cook the flour.
  • Add salt and pepper to taste. 
  • Remove the meat mixture and let cool for a few. Just until cool enough to touch is fine.
  • In the meantime, fill a large pot with water and begin to bring to boil.
  • Preheat oven to 350º F degrees.
  • Also in the meantime, make the marinara and/or prepare the jar sauce and mix with the heavy cream.
  • Once the meat is cool enough, transfer the meat mixture to a food processor. Pulse until mixture is finely ground - it should take about 4-5 pulses. 
  • Cook the pasta sheets about 2-3 minutes and put on a drying tray. 
  • Spread about 2 Cups of sauce on the bottom of greased pan. I use two 10 x 6 glass dishes. 
  • Roll about 2-3 Tablespoons of meat filling in each pasta sheet. See the video below to watch how to do this👇🏼.
  • When pan(s) are full, divide appropriately and spread with the rest of the sauce and top with the Parmesan cheese.
  • Cover tightly with foil. 
  • Cook in preheated 350ºF oven for 30-40 minutes. Remove foil and cook for another 5 minutes or so if you would like a little crispy top.

Belgian Style Cannelloni's w/ Music by Andrea Hendrix

 

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