60 min
Type of dish: Pastas, Meats
Temperature: Hot
Conservation technique: Refrigeration
Traces of eggs
Traces of eggs
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Cannelloni 20.0 ud
Olive oil 0.05 l
Onion 0.25 kg
Minced meat 0.6 kg
Pork pate 0.1 kg
Ground white pepper 0.25 g
Ground nutmeg 0.125 g
Grated cheese 0.075 kg
Table salt 10.0 g
Tomato sauce 0.375 l

 For this recipe, the following elaborations are necessary:

  • Boil the cannelloni pasta (place them on greased baking tins)
  • Tomato sauce
  • Bechamel sauce
  • Elaboration of the filling: 
    • Brunoise the onion.
    • Fry the onion until tender.
    • Add minced meat, saute, degrease and add the paté. Mix well.  Ensure that the meat overpasses 75 ºC.
    • Pour the tomato sauce (0.25 litres for 10 cannelloni portions) to give colour and season it. 
    • Pass the filling through a meat mincer or a meat cutter machine to get a smooth texture and store it in the FREEZER.
    • Fill the cannelloni tubes using a piping bag. 30 g per unit and roll into cylinders. 
  • Pour 50 g of tomato sauce on the food tray and place 4 cannelloni over it. Sauce it with 150 g of Bechamel on top to get to 350 g per portion in each tray. 
  • Chill (core temperature under 10 ºC in less than two hours) 
  • Thermoseal the compostable trays. 
  • Store it in the fridge between 0 ºC and 4 ºC. 


  • Take the cannoli out of the tray and place them on an oven tin.
  • Sprinkle grated cheese and grill it. 
  • It can also be regenerated in the microwave for 3 minutes at maximum power.
Nutritional information (1 portion)
Fiber 2.87 g
Saturates 21.65 g
Monounsaturated fatty acids 27.18 g
Polyunsaturated fatty acids 9.53 g
Cholesterol 169.94 mg
Calcium 534.55 mg
Iron 6.38 mg
Zinc 5.47 mg
Vitamin A 1883.48 ug
Vitamin C 38.65 g
Folic acid 86.37 ug
Salt (Sodium) 1526.0 mg
Sugars 11.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.