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Delicious & Sons

Meat Cannelloni with Truffle Bechamel Sauce

Gluten-free recipes


Meat Cannelloni with Truffle Bechamel Sauce — Delicious & Sons


  • 8 cannelloni pastry sheets (with or without gluten)
  • 9 oz. ground beef
  • 1 onion
  • 1 garlic clove
  • Olive oil
  • Black Truffle Sauce Add to cart
  • 400ml béchamel sauce

For the truffle béchamel sauce

  • 1 ½ tbsp. flour
  • 1 ½ tbsp. butter
  • 1 ½ cup milk
  • 1 tsp. Nutmeg


  1. Pre-heat the oven to 350ºF.
  2. Cook the cannelloni according to its indications, drain, dry, and reserve.
  3. Heat olive oil in a pan on medium heat and add the onion and garlic, both finely chopped.
  4. Cook for a few minutes until cooked through but do not take on color.
  5. Add the ground beef, mix well, and cook until done.
  6. Remove from stove and let sit for 5 minutes.
  7. Drain well, and season with for salt and pepper.
  8. Fill each cannelloni evenly with the meat mixture and gently roll each one closed.
  9. In a baking dish, cover the bottom with a thin layer of truffle béchamel sauce, and place the cannelloni on top.
  10. Cover the cannelloni with the rest of the truffle béchamel sauce.
  11. Bake for about 5-10 minutes until the sauce start to bubble.
  12. Remove from oven and serve immediately.

For the truffle bechamel sauce:

  1. Prepare a roux: in a saucepan on low-medium heat, melt butter in a sauce pan and once melted add flour
  2. Stir constantly with a wooden spoon until the mixture takes on a smooth, liquid paste-like texture, and should be golden brown in color. About 6-8 minutes.
  3. Meanwhile, heat the milk.
  4. Add 1/4 of the milk and let boil for 30 seconds, and then mix vigorously.
  5. Slowly add the rest of the liquid mixing until well blended.
  6. Add a teaspoon of nutmeg.
  7. Add 3 tablespoons of Black Truffle Sauce and mix well.
  8. Let simmer for 3 more minutes on low heat careful not to let the bottom burn.
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