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Cannelloni with minced meat. Cannelloni with minced meat - recipes with photos. How to cook cannelloni with minced meat in the oven and slow cooker. Cannelloni in a slow cooker

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 3 2017

Content

This is a wonderful invention of Italian cuisine - cannelloni. They are also called manicotti, and the advantage of this type of product is the possibility of filling and serving with different types of sauces. Thanks to their neutral taste, the straws have earned the recognition of chefs in all cuisines of the world and have gained their popularity far beyond Italy.

What is cannelloni

A little over a hundred years ago, this simple dish was invented, but it allows you to try the whole palette of various fillings. At its core, cannelloni are large pasta rolled from dough into tubes, with an inner diameter of several centimeters and a length of up to 10 cm. They can be filled with various fillings: cheese, meat, minced meat, vegetables, fish, even sweet fillings.

The Italians used everything that was in the pantry in times of famine, and excellent dishes with mixes of ingredients were held in high esteem. No matter how the rest of the people make fun of this people, but the whole world still borrows irreplaceable lasagna, pasta, pizza, and also manicotti. These recipes bring constant profit to restaurant owners, they are tried by people in home kitchens.

How to cook cannelloni

Regardless of the type of sauce, serving and filling, you can cook cannelloni by first boiling them to the state of al dente. You need to cook in slightly salted boiling water for 5-7 minutes. After that, a pre-prepared filling is placed inside, the tubes are folded into a container with high walls, and poured with sauce, baked in the oven until fully cooked.

Filling for cannelloni

There are no special restrictions when it comes to choosing ingredients for stuffing. Chopped meat or minced meat, various types of cheeses with herbs or spinach, vegetables of different varieties (tomatoes, zucchini, eggplant, potatoes), fish (sea and river), ground fish fillets are perfect as a filling for cannelloni. All these ingredients can be mixed with each other, come up with the most interesting and extraordinary variations.

Sauce for cannelloni

The most common is the filling of tomatoes. Such a sauce for cannelloni can be prepared from tomato puree or tomato paste, in extreme cases, in the absence of the main ingredient, you can use ketchup, adding basil, hot peppers, garlic, onions, various spices to taste. In its most correct form, it is made from diced tomatoes and other vegetables, browned in a pan.

In many recipes, traditional bechamel is added, which is excellent, almost universal, combined with different tastes: it does not need to be ground. A good product can only be obtained if the mass is continuously stirred during boiling and boiling, but the result is worth it. How to cook minced meat cannelloni with this filling is described in detail below. The recipes are not strict and will tolerate improvisation on the part of the chefs.

Cannelloni with minced meat in the oven

Meat is a favorite ingredient of many cooks and gourmets. The recipe for cannelloni with minced meat in the oven is the most popular in the cuisines of different peoples of the world. You can use beef, pork, lamb, even chicken for it. The filling is tastier not from ground fillet, but from finely chopped meat with a knife. Professional chefs try to use only this method of preparing ingredients.

Cannelloni with minced meat in a slow cooker

When a hostess wants to use modern kitchen appliances for cooking, there are several ingenious solutions. Cooking cannelloni with minced meat in a slow cooker can be done in two modes: baking or stewing. In the first case, the manicotti must be pre-cooked, in the second, they can be left raw, but the minced meat and other ingredients should be fried until half cooked.

minced cannelloni recipe

Chefs offered a whole range of flavors, with the addition of different ingredients to minced meat. The minced cannelloni recipe, beloved by many, is prepared with the addition of tomatoes and herbs to the filling, many prefer to mix poultry with meat (pork, veal) or make other minced meat platter. Finely grated cheese can be added on top and inside: parmesan, Russian, mozzarella, Dutch and even cheese.

Cannelloni with bechamel sauce

Cooking time: 90 minutes.
Servings: 5 persons.
Calorie content of the dish: 800 kcal.
Purpose: for lunch, dinner.
Cuisine: Italian.

It is very tasty to serve this dish hot, only from the fire. The simplification of the recipe lies in the possibility of using raw products that are soaked and stewed. It is important to peel the tomatoes, for this recipe you need to take care of this in advance by pouring boiling water over them, then cold water, and then easily removing the skin. If it is not possible to cook cannelloni with bechamel sauce, you can use cream: they need to be salted and peppered at your own discretion.

Ingredients:

minced meat - 500 g;
tubules - 250 g;
cheese - 200 grams;
tomato - 2 pcs;
bulb;
garlic - 4 cloves;
butter - 1 tbsp. l.;
milk - 1 glass;
flour - 1.5 tbsp. l.;
spices - to taste.

Cooking method:

Onion, garlic and tomatoes cut into small cubes, pass through in a pan. Add minced meat, mix, add a pinch or sprig of your favorite herbs, aromatic spices.
Stuff the tubes with the mixture and place on a baking sheet.
For bechamel, melt butter and add flour. Pour milk in a thin stream, stirring, bring to the density of sour cream.
Pour the sauce over the tubes, put in the oven for half an hour.
After the set time, take out the dish, cover with cheese and leave to bake for another 15 minutes.

Stuffed cannelloni

Cooking time: 70 minutes.
Servings: 5 persons.
Calorie content of the dish: 765 kcal.
Cuisine: Italian.
Difficulty of preparation: medium.

A less high-calorie cooking option is associated with replacing meat with fish. A good option is all types of red fish or the preparation of fillet soufflé. Seafood goes well with the same béchamel sauce, therefore, with stuffed cannelloni, it can be used as a classic filling option, since it is difficult to be sure that the chef will definitely not go wrong with flavor notes.

Ingredients:

salmon fillet - 400 g;
tomatoes - 2 pcs.;
onion - 1 pc.;
garlic - 0.5 heads;
dill - ¼ bunch;
mozzarella - 250 g;
milk - 0.5 cups;
flour - 1-2 tablespoons;
butter for frying.
nutmeg (ground) - a pinch;
tubes - 18 pcs.

Cooking method:

Grind the salmon fillet in a blender until creamy, salt, focusing on your preferences, transfer to a confectionery sleeve.
Prepare tomato sauce: fry onion, tomato and garlic for about 5 minutes, add chopped dill.
Prepare bechamel according to the above recipe.
Cut the cheese into slices, fill the tubes with fish paste, put on a baking sheet.
Pour the bechamel sauce over the dish, spread the mozzarella evenly, spread the tomato sauce on top.
Bake for 40 minutes at 190 degrees.

Cannelloni with minced chicken

Servings: 5 persons.
Calorie content of the dish: 720 kcal.
Purpose: for lunch and dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

This is the easiest and most delicious option for how to quickly bake manicotti with meat. The tubes presented below cook faster, but satiety will please even a large family of children and adults who love to eat. The recipe has been simplified by the absence of complex sauces, or rather by replacing them with cream or sour cream with the addition of lemon juice and spices. How to cook cannelloni with minced chicken is described below.

Ingredients:

ground chicken meat - 500 g;
manicotti - 250 g;
tomatoes - 2 pcs;
bulb;
garlic - a couple of cloves;
cream - 200 ml;
cheese - 100 g;
basil and lemon juice - to taste.

Cooking method:

Stew the minced meat until half cooked along with vegetables, stuff the tubes with them.
Salt the cream, add basil and a little lemon juice, preferably chopped greens.
Put the cannelloni with meat in a container, pour over the creamy sauce and bake for 20 minutes.
Sprinkle with cheese and leave for a couple more minutes until cooked.

Cannelloni Recipe by Lazerson

Cooking time: 75 minutes.
Servings: 5 persons.
Calorie content of the dish: 840 kcal.
Purpose: for lunch and dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

This dish differs from the rest by the addition of spinach. Lazerson's cannelloni recipe has been televised numerous times and won the hearts of amateurs and professionals alike. Harmonious taste and spicy-tender notes of a hot dish will not leave anyone indifferent. It is very important to use shallots instead of regular onions and add nutmeg to bechamel.

Ingredients:

ground beef - 500 g;
manicotti - 250 g;
parmesan - 100 g;
butter - for frying;
milk - 1 cup;
flour - 3 tbsp. l.;
shallots - 100 g;
spinach - 100 g;
nutmeg - a pinch.

Cooking method:

Fry the onion in butter, add minced meat there. Rinse the spinach, add it there with flour, pour in a little cream, mix, simmer. Stuff the tubes with the cooled mixture.
Prepare bechamel sauce, season with nuts, add finely grated parmesan to it.
Put everything on a baking sheet, preheat the oven, pour sauce with cheese on top, bake for 40 minutes.

Cannelloni with minced meat and mushrooms

Cooking time: 65 minutes.
Servings: 5 persons.
Calorie content of the dish: 810 kcal.
Purpose: for lunch and dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

This variation of ingredients is one of the most common in Russia. This is due to the love of our hostesses for the combination of champignons with different types of meat fillings. If you do everything according to the rules described below, then cannelloni with minced meat and mushrooms can start cooking even an absolute beginner in the kitchen, this can be the first step towards mastering European cuisine.

Ingredients:

any minced meat - 450 g;
champignons or porcini mushrooms - 300 g;
bulb;
parsley grass - sprig;
parmesan cheese - 150 g;
bechamel sauce.

Cooking method:

Stew minced meat and mushrooms with onions until half cooked in vegetable oil, arrange in tubes.
Prepare the sauce, add grated cheese chips and greens to it.
Pour everything with frying, leave in the oven for 35-45 minutes (temperature 180).

Cannelloni in tomato sauce

Cooking time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 823 kcal.
Purpose: for lunch and dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Most of those who first undertook to cook manicotti chose the classics in cooking for themselves. Popular cannelloni in tomato sauce. As much as possible, this recipe simplifies the simplicity of the constituent components. In any store near the house there is a set of those products that are needed, and the proposed cooking method will take no more than an hour.

Ingredients:

pork and ground beef - 200 g each;
manicotti - 1 pack;
tomatoes - 300 g;
carrot - 1 pc.;
onions - 1-2 heads;
garlic to taste;
spices - a teaspoon;
greens - 0.5 bunch.

Cooking method:

Mix several types of minced meat in assorted minced meat, season with spices.
Fry the onion, add sliced tomatoes, carrots, garlic, herbs, simmer for a couple of minutes under a closed lid, you can add water, add salt.
Start pasta, as in the photo, pour vegetable sauce (you can mix it with mayonnaise), bake in the oven for 35 minutes at 190 degrees.

Secrets of cooking stuffed cannelloni

All of the above dishes have small subtleties that will allow them to be tastier:

It is not always possible to find manicotti on the shelves of the store, but you can make them yourself: you will need sheets for lasagna, they need to be twisted into treasured neat tubes.
Stuffed cannelloni can only be filled with a cold filling: if it is not allowed to cool, they may burst, but the oven, on the contrary, must be warmed up.
For quick cooking, pasta is boiled, but filled exclusively with a semi-finished product, so that the time is reduced to the maximum, and they do not scatter in the cupboard.
Bechamel sauce can be replaced with cream. It is important to try it: if it turned out to be thick, then part of the mass should be poured down (under the tubes), this ensures one hundred percent impregnation of the finished dish.
To quickly peel the tomatoes, they must be doused with boiling water, abruptly placed in cold water. So the skin can be easily removed.

Video: cannelloni with minced meat

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Today I propose to cook another unusually tasty dish - baked in tomato sauce. There are many ways to prepare cannelloni. This diversity is created through the use of various fillings (from meat, vegetables, ricotta or spinach) and sauces (, various types of tomato sauces). This cannelloni recipe uses minced meat and grated cheese, as well as tomato sauce with garlic and basil.

Ingredients:

250 gr. cannelloni (large tubular pasta)
500 gr. minced meat (beef, pork, pork-beef)
2 onions
2-3 cloves of garlic for minced meat and 1-2 cloves for sauce
500 gr. tomatoes
salt
marjoram
basil
parsley
ground black pepper
olive oil
200-300 gr. hard cheese (you can also use regular hard cheeses, but parmesan is best, you can take less - 150-200 gr.)
3-4 st. l. tomato paste
500-600 ml. water

Cooking:

My tomatoes, remove the white core, slightly incise on the reverse side crosswise.
We scald them by dipping them in boiling water for 30-60 seconds, immediately after that we transfer them to a bowl of cold water. We get it, peel it off the skin.
Cut the tomatoes into small cubes.
We clean the onion and garlic, cut them finely, setting aside separately the garlic for the meat filling and separately the garlic for the tomato sauce.
Three ordinary hard cheese on a coarse grater. It is even better to use finely grated parmesan.
Wash and finely chop the parsley - we will need about 1 handful of chopped parsley.
Onion and garlic (the one that we set aside for the meat filling) are fried in olive oil until golden brown.
Put the minced meat into the pan, mix with garlic and onions and fry for 5 minutes over medium heat, stirring occasionally.
Add chopped tomatoes and dried marjoram to the meat, salt and pepper.
Mix the meat filling, cover with a lid and simmer over low heat for 20 minutes, stirring occasionally. Then turn off and cool.
To the cooled meat filling, add half the grated cheese and parsley, mix.
Saute remaining garlic with olive oil until golden brown. Add tomato paste and water, basil, salt and black pepper. Stir everything, bring to a boil and turn off. Let the sauce cool to lukewarm.
With the meat filling, fill the cannelloni tubes with a teaspoon.
Lubricate the baking dishes with olive oil and pour half of the tomato sauce into it (this amount of ingredients was enough for me for 2 baking dishes). Top with the stuffed cannelloni, then the remaining sauce.
If using grated parmesan, you can sprinkle it over the cannelloni right away; if ordinary hard cheese - you can immediately, and even better - in 10-15 minutes. until the dish is ready.
We set the baking dish for 35-40 minutes. in an oven preheated to 180 ° (if the top bakes too quickly, you can cover it with foil).
We take the cannelloni out of the oven and let them cool slightly (about 5 minutes), after which you can arrange them on plates. 2-3 cannelloni tubes are usually served per serving.

Italian large cannelloni are very tasty to cook with minced meat fillings: vegetable, mushroom, meat or chicken. Choose the best recipe!

Cannelloni are such large pasta, which are tubes and are intended for stuffing. Cooking from them is a pleasure, the fillings can be completely diverse: both vegetables and meat.

Cannelloni 16 pcs
Minced rabbit 350 grams
Leek 1 stalk
Shallot 2 pcs
Carrot 1 pc
Parsnip 1/3 root
Garlic 3 cloves
cilantro 3-4 sprigs
Parsley (greens) 3-4 sprigs
Parmesan cheese 60 grams
Milk 500 ml
Wheat flour of the highest grade 2 tbsp
Butter 60 grams
Olive oil 2 tbsp
Nutmeg 1 tsp
Ground black pepper 1 tbsp
Salt to taste

Grate the carrots and parsnip root on a medium grater, finely chop both types of onions, fry the vegetables in a mixture of butter and olive oils.

Prepare meat stew: add minced rabbit to browned vegetables, loosen it with a spatula and fry until half cooked.

Chop the parsley, garlic and cilantro, add to the meat stew. Salt the mass and season with black ground pepper.

Stuff the cannelloni tubes tightly with the meat stew.

Prepare the bechamel sauce: melt the rest of the butter in a frying pan, sift the wheat flour, pour in the milk in a thin stream, constantly stirring the mass so that there are no lumps, season with nutmeg.

Put the stuffed cannelloni in a ceramic bowl, pour bechamel sauce and bake in an oven preheated to 180 degrees. Baking time 40 minutes.

5-7 minutes before readiness, sprinkle the cannelloni with grated parmesan and send it back to the oven for a short while. Serve with sprigs of fresh parsley.

Recipe 2: Oven Stuffed Cannelloni

Cannelloni: 10-12 pieces;
Homemade minced meat: 400 gr;
Carrots: 1 pc;
Onion: 1 pc;
Garlic: 3 cloves;
Olive oil: 2 tablespoons;

For the bechamel sauce:

Milk: 300 ml;
Flour: 2 tablespoons;
Butter: 30 grams;
Salt: a pinch.

Prepare homemade minced meat. To do this, crank 200 grams of pork and 200 grams of beef in a meat grinder.

Finely chop garlic and onion.

Peel the carrots and grate on a fine grater.

Put a pan with olive oil on the fire, then stir-fry the onion and garlic on it (5 minutes).

Then add carrots and fry for another 3-4 minutes.

Then add the minced meat and continue to fry for about 10 minutes, stirring the contents of the pan from time to time, so that large lumps do not form.

Stuff the cannelloni with the prepared minced meat.

Put them in a baking dish and pour over. Send all this to the oven preheated to 180 degrees for 30 minutes.

Ready stuffed cannelloni served with semi-sweet white wine or just like that.

Recipe 3: Cannelloni with Bechamel Sauce (with photo)

This is a great alternative to homemade dumplings or Italian minced meat lasagne - it cooks faster and tastes just as good.

Ground beef 400 g
Cannelloni 150 g
Onion 1 pc.
Sunflower oil refined 2 tbsp. l.
Ground black pepper 2 pinch
Mixture of Italian herbs 2 tsp.
Tomato juice 200 ml
Salt 3 pinch
Parmesan cheese 100 g
Garlic

For the bechamel sauce:

Butter 50 g
Milk 1000 ml
Wheat flour 3 tbsp. l.
Ground nutmeg 1 tsp.
Salt 1 pinch

Recipe 4: how to cook cannelloni in Italian

cannelloni - 300-350 grams;
carrots - 1 pc.;
onion - 1 pc.;
ground beef (or pork) - 400 gr.;
salt and spices;
vegetable oil - for frying;
sausage cheese - 150 gr.;
sour cream - 100 gr.;
mayonnaise - 100 gr.;
garlic - 3-4 cloves;
milk - 2-3 tbsp.

Wash medium-sized carrots well and grate. Peel a small onion and finely chop.

Pour refined vegetable oil into a preheated pan, and fry the vegetables for 10 minutes, stirring occasionally.

When the vegetables are fried, add fresh minced meat, mix all the ingredients and add a little salt, add spices to taste, pour a small amount of water and simmer for 15 minutes.

The filling for the cannelloni is ready.

We start preparing a spicy sausage cheese sauce, which needs to be cut into small pieces. Put the cheese pieces in the bowl of a blender or food processor.

And we grind.

Put thick sour cream and mayonnaise in a separate bowl.

Add shredded cheese to the bowl with sour cream and mayonnaise. Squeeze the garlic in here.

Mix all the ingredients for the sauce intensively, and add a little milk. Spicy Italian sauce is ready.

Fill pasta cannelloni with cooled already fried minced meat with vegetables and put in a square baking dish, previously greased with butter. Do not overdo it with the filling, because if there is a lot of minced meat, then the pasta will burst.

Top cannelloni with minced meat generously with sauce so that they are covered.

The oven should be heated to 180 degrees, and send the cannelloni to bake for 30 minutes.

The dish is ready. Serve the original dish with the resulting golden cheese crust right at the table, let every member of your family feel this unforgettable aroma.

Recipe 5, step by step: cannelloni with champignon mushrooms

Cannelloni pasta 12 pieces
Pork 350 g
Champignons 250 g
Onion 2 pcs.
Flour 3 tbsp. lies.
Butter 3 tbsp. lies.
Tomato paste 70 g
Hard cheese 130 g
Vegetable oil 4 tbsp. lies.
Sea salt to taste

We need mushrooms. We clean them.

We have pork, wash it, cut it and grind it through a meat grinder.

In addition to meat, we need cannelloni, Italian pasta in the form of tubes.

Finely chop the mushrooms.

We cut the onion.

Minced meat is sent to fry in vegetable oil.

In another pan, fry the onion and when it becomes slightly golden, add mushrooms to it.

The meat is a little browned, remove from heat, do not overdry.

Add tomato paste to mushrooms with onions. In summer, you can add freshly ground tomatoes. We fry together for a few minutes.

Grind the cheese in a blender.

Melt the butter in a frying pan, add flour to it, fry it lightly. Cool, add milk and stir thoroughly so that there are no lumps.

Pour over the cannelloni. We put in the oven for 45 minutes at a temperature of 170 *.

Recipe 6: Eggplant Cannelloni (Step by Step with Photo)

Cannelloni 2 pcs
Eggplant 1-2 pieces
Tomato 1 pc
Onion 1 head
Garlic 2-3 sprigs
Basil, parsley 50 gr
Parmesan 50 ml Olive oil to taste
Spices: salt, black pepper

Boil the cannelloni tubules until tender in plenty of lightly salted water. Cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Gently lower the cannelloni into the boiling water, and stir gently, so as not to damage the pasta, so that the pasta does not stick to the bottom of the pan. Record the time after boiling.

When the pasta is cooked, carefully remove it from boiling water and put it in a single layer on a large plate. Top with an upturned plate to keep the cannelloni from drying out. It is better to cool the cannelloni so as not to burn your hands when stuffing.

Peel the onion and cut into very thin strips. Fry the onion until golden brown in olive oil. It is better to stir so that the onion does not burn.

Remove the purple skin from the eggplant and cut into cubes. Add eggplant to the onion, salt, pepper and simmer without water, or with the addition of a small amount of water under the lid for 15 minutes.

Add the pulp of half of the tomatoes prepared for the dish, after removing the seeds and skin. Continue to simmer until you have a stew of eggplant, tomato and onion. It's 10-15 minutes. The stew should be thick enough not to overflow when stuffed.

Firstly, this is not meat, minced meat from which is quite dense.

Secondly, 10 cannelloni will take a kilogram of eggplant, a few onions and tomatoes. That's plenty for a dinner for two.

And thirdly, I want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend stuffing cannelloni with vegetables - "half", i.e. loose enough. However, I do not insist.

Use a teaspoon to stuff the cannelloni into the eggplant ragout and place them in a greased baking sheet or baking dish.

Sprinkle cannelloni with minced meat with finely chopped parsley and basil, a little salt and pepper. Grate the garlic - preferably young and spread over the cannelloni. The remaining tomato - without skin and seeds, finely chop and arrange on top of the cannelloni. Sprinkle with olive oil - 1 tbsp.

Next, the baking process begins, Al forno - put the form with cannelloni in the oven or oven, heated to 220-230 degrees, for 20-25 minutes. While the cannelloni and minced meat are baking, finely grate the parmesan cheese.

After the allotted time, sprinkle the hot cannelloni with minced parmesan and place in the oven again until the cheese is melted and browned.

Eggplant cannelloni are ready. Arrange the cannelloni with minced meat on plates and serve immediately.

Recipe 7, simple: cannelloni with vegetables and chicken

cannelloni 6 pcs.
vegetable mix 400 g
chicken 200 g
cheese 50 g
milk cream 200 ml
salt to taste
butter 30 g
pepper to taste

Boil a mixture of frozen vegetables for 2-3 minutes in salted water, drain on a sieve.

Chicken meat (legs without skin) cut into small cubes.

Boiled vegetables cut into small cubes, combine with chopped chicken, add salt and pepper to taste.

Lightly boil the cannelloni in boiling salted water so that they become softer and do not break.

Fill the tube with prepared minced meat at the rate of 50-60 g for each.

Grease a baking dish with butter, put cannelloni, pour cream with a fat content of 10% or 23%, sprinkle with grated cheese.

Bake in oven until golden brown. Don't overdry!

Recipe 8: Cannelloni with Minced Meat and Bechamel Sauce

Cannelloni pasta - 250 gr;
beef or mixed minced meat - 500 gr.;
tomatoes - 2-4 pcs.;
tomato paste - 2-3 full tablespoons (with a slide);
onion - 1-2 pcs;
mozzarella - 200 gr.;
salt, spices to taste;
vegetable (olive) oil.

For sauce:

milk - 700-800 ml;
nutmeg - ¼ teaspoon;
wheat flour - 3-4 tablespoons;
salt;
butter - 50-70 gr.

Finely chop the onion with a knife.

Fry the onion in olive oil. When the onion starts to become translucent, add the minced meat. Simmer over low heat for 10-12 minutes until tender.

Grate the tomatoes on a coarse grater, discard the skin.

Add tomato paste to the tomato paste and salt. Mix.

Pour the tomato sauce into the minced meat, season with spices, stir, simmer over medium heat under the lid ajar for about 10-12 minutes. Excess liquid will have evaporated by then.

Bechamel sauce: melt a piece of butter in a thick-bottomed frying pan.

Pour flour into melted butter. Fry flour in oil for 1-2 minutes.

With constant stirring, portionwise pour all the milk into this mixture, add salt. Make sure there are no lumps of flour left. Stirring constantly, cook sauce over low heat until thickened. When the mass boils, remove from heat. Add nutmeg, stir.

The finished sauce should turn out smooth and uniform, if there are still a few lumps of flour left, then the easiest way is to strain the sauce through a sieve.

Assembly: fill the cannelloni with prepared minced meat. Finely grate the mozzarella.

To make stuffed cannelloni, you will need:

1 pack of 250 g cannelloni;
500 g minced meat (pork + beef);
200 g of ripe fleshy tomatoes;
100 g celery stalk;
200 g of onion;
200 g carrots;
150 g parmesan;
a few sprigs of basil;
a little olive oil for frying;
50 g butter;
2 tbsp flour;
300 ml of milk;
200 ml of heavy cream;
nutmeg or Italian spices for bechamel sauce.

Recipe for cannelloni with minced meat in the oven

1. Cooking stuffed cannelloni, let's start with the preparation of vegetables. We are preparing the famous Mediterranean trio called soffritto. Peel onions, carrots and celery, rinse in cool water and cut into small cubes.

3. We shift the frying of vegetables into a spacious bowl.

4. Put the minced meat in the pan. If necessary, defrost it first, minced meat should be soft. Using a spatula, break up all the lumps, achieving a homogeneous fine consistency. There should not be large pieces in the minced meat and it should be fried evenly.

5. In the process of cooking, juice begins to stand out from the minced meat.

6. Then, when the juice starts to evaporate, you will hear a pleasant squash. Fry minced meat until golden brown. Do not forget to stir so that it does not fry too much and does not turn out dry. Fry quickly, over medium-high heat.

7. Rinse the tomato and cut into small cubes. And now the prepared tomato, frying vegetables are sent to the pan to the minced meat.

8. Mix vegetables well and simmer over medium heat for 10 minutes. Periodically, do not forget to mix them so that the vegetables are stewed evenly.

9. Next, send the pre-washed and finely chopped greens, garlic, salt and ground black pepper passed through the garlic press into the pan. Immediately remove the pan from the heat and mix everything, greens with garlic give a magical aroma, and you need to save it.

10. Next, we will prepare the bechamel sauce. You can find a more detailed classic bechamel sauce recipe here. And for this dish, we will make the sauce more liquid so that the cannelloni are better saturated with it. In addition, I suggest adding some heavy cream - with them the sauce will turn out even tastier, and it will be very beneficial to emphasize the taste of pasta with minced meat. Put the butter in a saucepan and melt it over low heat.

11. Now we pour the flour into the sieve and from there we add it to the oil in the saucepan with rain. Stir immediately to avoid lumps.

12. When mixing butter and flour, a not very thick slurry is obtained.

13. Next, in very small portions, add preheated milk to the saucepan. Stir all the time without stopping. The flour absorbs the liquid very quickly, and the sauce thickens and increases in volume before our eyes. We send nutmeg or Italian spices to the saucepan (at the request of the hostess or owner). Mix thoroughly so that everything is evenly distributed.

14. Bring the sauce to a boil, let it boil for literally 2-3 minutes. Everything can be removed from the stove. Bechamel turned out not as thick as in the classic recipe, but this is exactly what we need for the cannelloni to soften. In general, the packaging says that the products do not require cooking. But from my bitter experience, I will say that even in this case, the pasta can turn out to be very tough. Therefore, for reinsurance, we prepare the sauce less thick. Thanks to him, cannelloni will become softer, better saturated with creamy milky taste and will not remain raw after baking.

15. Now we begin to form the dish. Grease a baking dish with half of the prepared bechamel sauce.

16. Grate Parmesan cheese with small holes.

17. It's time to stuff the cannelloni. We will use raw cannelloni for the filling, without pre-boiling (as it is written on the package). With a spoon, carefully put the finished stuffing into the tube.

18. Put the stuffed cannelloni in a mold, preferably in one layer.

19. Pour the cannelloni with the remaining bechamel sauce.

20. Sprinkle generously with previously grated parmesan cheese.

21. Send the form to the preheated oven and bake the cannelloni for 40 minutes at 180°C. In order for the dish to bake evenly and the cheese does not burn, it is better to put the form in the lower part of the oven, and you can put an empty baking sheet on top.

22. Cannelloni with minced meat are ready for the oven! As you can see, the recipe is very simple, and you will definitely like the result. Serve the dish, as they say, piping hot! This is a very tasty, hearty and festively beautiful dish. Bon appetit!

Cannelloni- one of the types of Italian pasta in the form of tubes. Due to its fairly large size, this type of pasta is perfect for stuffing. Perhaps, before proceeding with the recipe, you will be interested in learning about the history of this dish. Like many world-famous dishes, cannelloni were born quite by accident, through one experiment.

In 1907, the chef of an Italian restaurant in Sorrento decided to try rolling the unleavened dough into a tube, filling it with minced meat and securing with a skewer. The dish in the form of stuffed pasta was appreciated by the management, and later by the visitors of the restaurant. Cannelloni with minced meat One of the most delicious Italian dishes. Thanks to various fillings and sauces, today there are several hundred recipes for this dish.

For example, instead of meat, cannelloni can be stuffed with mushrooms, soft types of cheese or vegetables. Cannelloni with mushrooms, cottage cheese and herbs, tuna and eggs are widespread. As for the sauce, the three most commonly used ones can be distinguished - these are bechamel sauce, tomato sauce and bolognese.

Cannelloni with minced meat in tomato sauce This is a good option for a hearty lunch or dinner. Pasta, minced meat and tomato sauce are very harmoniously intertwined with flavors in this recipe. If you like navy pasta, pasta casseroles with minced meat, then I'm sure this recipe should also be to your taste.

Ingredients:

Cannelloni - 400 gr.,
Minced meat - 400 gr.,
Ground black pepper,
Hard cheese - 100 gr.,
Salt,
Carrots - 2 pcs.,
Onions - 2 pcs.,
Tomatoes - 5-6 pcs.,
Olive oil,
Basil leaves for decoration.

Cannelloni with minced meat in tomato sauce - recipe

Now let's take a closer look at how they prepare cannelloni with minced meat recipe with photo step by step. Cooking cannelloni with minced meat begins with tomato dressing. Wash all vegetables. Make a cross cut in the top of the tomatoes. Pour boiling water over the tomatoes and leave for 15 minutes. Remove the skin with a sharp knife. Cut into two to four pieces, depending on size. Put the tomato slices into the blender bowl. Grind to a puree.

Peel onions and carrots. Grate the carrots on a medium-sized grater.

Onion cut into small cubes.

Put onions and carrots in a pan with olive oil.

Stirring with a spatula, simmer the vegetables for 2-3 minutes.

Stir and simmer for another 4-5 minutes. For a richer taste, you can add any other spices in addition to pepper.

Ready tomato sauce for cannelloni with minced meat, remove from the stove. Let it cool down a bit. In the meantime, prepare (fill) minced meat. Transfer it to a bowl. Add mashed onion. Add salt and ground black pepper. Mix the minced meat thoroughly.

Use a teaspoon to stuff the cannelloni pasta with the minced meat.

Try to fill the stuffing closely. Grease the mold with a piece of butter. Arrange the cannelloni tubes close to each other in a baking dish.

Cover them with tomato paste.

Top it with another layer of minced cannelloni.

Pour in the remaining tomato sauce.

Sprinkle the cannelloni with grated cheese. Parmesan is used in the classic recipe, but any other hard cheese, for example, beloved by many and affordable "Russian" cheese, is perfect instead.

In order for our casserole to bake properly, and the pasta to turn out soft and juicy, be sure to cover the form tightly with foil or close the lid. Put in a hot oven for 30-35 minutes. Remove the foil five minutes before the end of cooking to allow the cheese to brown. That, in fact, is all.

As you can see, this dish is easy and simple to prepare. And this is what it looks like cutaway. Cannelloni with minced meat in tomato sauce traditionally served with vegetable salads. Enjoy your meal.