Canelons With Meat And Bechamel Sauce

Name: Canelons With Meat And Bechamel Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz ground pork or meatloaf mix; 2 garlic cloves, minced; ⅓ cup finely chopped onion; 1 tbsp olive oil; 1 tbsp sweet vermouth or brandy, optional; 8 manicotti tubes; 1 ½ cups milk, any percentage; 2 tbsp all-purpose flour; 2 tbsp unsalted butter; 1 pinch nutmeg; ¼ cup grated parmesan cheese

Canelons are delicate pasta tubes stuffed with seasoned ground pork and crowned with a silky bechamel sauce—a traditional Catalan dish that transforms holiday leftovers into an elegant main course.

🌍Spanish 🏷️Family friendly 🏷️Pork 🏷️Slow cook 🏷️Catalan 🏷️Pasta

Total

2h 20m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz ground pork or meatloaf mix
2 garlic cloves, minced
⅓ cup finely chopped onion
1 tbsp olive oil
1 tbsp sweet vermouth or brandyoptional
8 manicotti tubes
1 ½ cups milk, any percentage
2 tbsp all-purpose flour
2 tbsp unsalted butter
1 pinch nutmeg
¼ cup grated parmesan cheese

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Instructions

1
Stir pork, garlic, onion, olive oil, 1 tsp salt, and vermouth together in a pan. Cook for 10 minutes, stirring halfway through cooking.
2
While the meat cooks, prepare the bechamel. Melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, until bubbling, but not browned, about 1 minute. Slowly whisk in the milk (it may seize up a little here, but don't worry, just keep whisking!). Bring to a boil, whisking constantly. Reduce heat to low and add nutmeg, ½ tsp salt, and ¼ tsp ground black pepper. Cook for another 3 minutes, stirring constantly until thick. Remove from heat and set aside.
3
Mash meat with a fork until finely ground and then stir in 2 tbsp bechamel sauce. Spread ¼ cup bechamel over the bottom of a pan. Fill pasta with meat mixture and arrange in pan. Pour remaining bechamel sauce over the canelons. Cook on slow cook low for 1 hour.
4
Once the canelons have finished cooking, remove the pan and sprinkle the top with parmesan cheese. Serve.

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Tips & Notes

Pro tips

Cook manicotti al dente (slightly firm) to prevent tubes from tearing when filling; they'll soften further in the oven.
Cool the meat filling before piping into tubes to avoid splitting the pasta.
Whisk the bechamel constantly while adding milk to prevent lumps and ensure a silky, smooth sauce.
Reserve a thin layer of bechamel for the bottom of the baking dish to prevent sticking and burning.

Substitutions

Ground pork → ground beef, veal, or meatloaf mix (same cooking time and flavor profile)
Manicotti tubes → fresh lasagna sheets rolled around the filling (adjust baking time to 20–25 minutes)
Whole milk → half-and-half or milk mixed with cream (makes bechamel richer)
Unsalted butter → salted butter (reduce any added salt in the bechamel)

Storage & make-ahead

Refrigerate covered up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make canelons ahead of time?

Yes. Assemble the dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.

What's the difference between canelons and manicotti?

Canelons are a Catalan preparation typically filled with meat and topped with bechamel; manicotti is the Italian pasta shape. This recipe uses manicotti tubes to make canelons.

Can I use ground beef instead of pork?

Yes. Ground beef, veal, or a meatloaf mix work equally well and deliver the same rich, savory filling.

How do I know when the bechamel is ready?

Cook the roux (butter and flour) for 1–2 minutes until light golden, then whisk in milk gradually. Simmer 3–5 minutes until it coats the back of a spoon and has no lumps.