Cannelloni with meat

 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. 

REGENERATION 

• 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.