Entree: Spain – Catalonia – Canelons a la Catalana (Catalan baked pasta tubes filled with seasoned roast meat and topped with béchamel and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 cannelloni tubes (or 12 lasagna sheets to roll), about 12 pieces total
- 1 lb (450 g) cooked mixed roast meats (roast beef, pork, or turkey), finely chopped or shredded
- 2 tbsp (30 ml) olive oil
- 1 medium (5 1/4 oz (150 g)) onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp (30 ml) dry white wine (optional)
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter for béchamel
- 1/3 cup (45 g) all-purpose flour for béchamel
- 3 cups (720 ml) whole milk, warmed
- 1/8 tsp (0.5 g) ground nutmeg
- 1 cup (100 g) grated Manchego or Parmesan cheese, divided
- 1 tbsp (15 ml) olive oil or butter to grease baking dish

Show original ingredient measurements

- 12 cannelloni tubes (or 12 lasagna sheets to roll), about 12 pieces total
- 1 lb (450 g) cooked mixed roast meats (roast beef, pork, or turkey), finely chopped or shredded
- 2 tbsp (30 ml) olive oil
- 1 medium (150 g) onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp (30 ml) dry white wine (optional)
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter for béchamel
- 1/3 cup (45 g) all-purpose flour for béchamel
- 3 cups (720 ml) whole milk, warmed
- 1/8 tsp (0.5 g) ground nutmeg
- 1 cup (100 g) grated Manchego or Parmesan cheese, divided
- 1 tbsp (15 ml) olive oil or butter to grease baking dish

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds. Stir in chopped roast meats and 2 tbsp (30 ml) white wine if using; cook 2–3 minutes to combine. Season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper. Remove from heat and let cool slightly.
2. Make the béchamel: in a saucepan melt 4 tbsp (56 g) butter over medium heat. Whisk in 1/3 cup (45 g) flour and cook 1–2 minutes without browning. Gradually whisk in warmed 3 cups (720 ml) milk until smooth. Simmer gently, whisking, until thickened, about 6–8 minutes. Season with 1/8 tsp (0.5 g) nutmeg and a pinch of salt and pepper. Reserve 1/4 cup (25 g) grated cheese to sprinkle on top.
3. Assemble canelons: if using dry cannelloni tubes, fill each tube with the meat mixture using a piping bag or small spoon. If using lasagna sheets, boil sheets until pliable, drain, place a portion of filling along one edge, and roll into tubes. Grease a baking dish with 1 tbsp (15 ml) olive oil or butter. Arrange filled tubes snugly in a single layer.
4. Top and bake: pour the béchamel evenly over the arranged canelons to cover; sprinkle the remaining 3/4 cup (75 g) grated cheese over the top. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until bubbling and the top is golden.
5. Serve: rest 5 minutes, then serve hot. Canelons a la Catalana are traditionally enjoyed on holiday afternoons; pair with a simple green salad or roasted vegetables.