How to cook cannelloni - 7 recipes with fillings for every taste

Cannelloni is tube-shaped pasta that can be stuffed with all sorts of goodies and baked with cheese. In terms of ingredients and method of preparation, cannelloni is very similar to lasagna. The base is pasta, sauces: bechamel and bolognese. However, at a family meeting over lunch, we agreed that cannelloni is tastier and more interesting than lasagne!

The secret, apparently, is that the lasagna sheets are pre-boiled and they turn out more like regular pasta. But there is no need to cook the cannelloni; they are cooked exclusively in the sauce, while maintaining their shape and remaining thin.

Cannelloni with chicken: cooking process

First, determine what kind of tubes you have. If the package says that they do not require preliminary preparation, then simply set them aside. And if there is no such mark, then you need to boil them in boiling water until half cooked.
Now you can start filling. Finely chop the fillet and onion. Fry the onion in vegetable oil and then add the chicken.
Finely chop the tomatoes.
Add tomatoes, herbs, garlic and corn to the meat and onions. Cover with a lid and simmer for 10 minutes.
Cool the filling. Do not fill raw tubes with hot foods, as this will cause them to crack.
Place the tubes on a baking sheet and pour the sauce over them.
Bake at 180 degrees for 20 minutes.
Take out the baking sheet, sprinkle with grated cheese and place in the oven for another 5-10 minutes.

Cannelloni - what is it and how to prepare it

Cannelloni are tubes about 10 cm long and about 3 cm in diameter.

Preparing such pasta is not difficult - just stuff it with filling and bake it in the oven. You can fill the tubes with anything - minced beef, chicken, pork, a mixture of them, fish, chicken and mushroom, cottage cheese, vegetables, and so on. Cannelloni is traditionally baked in sauce - Bechamel, Bolognese. I also like to use sour cream or cream. The required ingredient is cheese.

A common question that arises when preparing cannelloni is whether it is necessary to boil the tubes before stuffing them. In fact, it all depends on the cooking method.

Look at the packaging of pasta - it often contains instructions indicating whether the tubes need to be boiled first. The classic recipe involves stuffing cannelloni raw. They are baked in a large amount of sauce, so they have time to cook through.

I still prefer to keep the cannelloni in boiling salted water until half cooked - then they will not turn out 100% tough. Especially, cook the tubes if you have little (or no) filling or if you cook in a frying pan. Cooking time - 3-5 minutes (until half cooked).

Sauce for cannelloni

Cannelloni recipes cannot be imagined without white sauce. In the classic version it is bechamel.

To prepare it, take the following ingredients:

500 ml milk;
70 g butter;
2 tablespoons flour;
100 g hard cheese;
salt, herbs.

Instructions

Melt the butter in a saucepan or other container, add flour to it and mix well. You should get a homogeneous paste without lumps.
Pour the milk slowly, in a thin stream.
Without ceasing to stir, keep on low heat. Make sure that the mixture thickens evenly, without lumps.
Salt and add herbs. When the sauce boils, boil it for 1-2 minutes, add grated cheese and remove from heat.

Use in cooking

Pasta is an integral part of Italian gastronomic culture. Pasta has its own holidays and a special place in every family's daily menu. Cannelloni is prepared just as often as any other type of pasta. Their main advantage is versatility. The dough, neutral in taste, can be combined with your favorite fillings and sauces that just come to mind. Most often, the dish is prepared in advance - the tubes are wrapped in foil or cling film, and then sent to the freezer. Cannelloni can be a healthier alternative to industrial dumplings/dumplings because they last a long time, cook quickly and have a pleasant taste.

Recipe No. 1: from fresh dough with cottage cheese

We will need:

vegetable oil – 50 milliliters;
chicken egg - 4 pieces;
cottage cheese – 100 grams;
chopped Parmesan or other hard cheese to taste – 100 grams;
beets - 1 piece;
wheat flour – 300 grams;
salt/pepper to taste.

Preparation

Pour sifted wheat flour with a pinch of salt into a deep container. Make a well in the center, carefully pour in 3 chicken eggs and 2 tablespoons of vegetable oil. Knead a thick, elastic dough, cover it with film/cloth, and leave at room temperature for at least 30 minutes.

For the filling you need to bake or boil the beets. Peel the finished vegetable and grate it on a fine grater. In a deep container, mix chopped beets, grated hard cheese, cottage cheese, 1 chicken egg, mix thoroughly until the consistency and color of the mass becomes homogeneous.

Divide the dough into several small parts, roll each of them into a narrow, long rectangular layer. Its thickness should not exceed 2 millimeters. Place the curd filling along the entire length of the layer and roll the dough into a tube.

Best materials of the month

Coronaviruses: COVID-19
Antibiotics for the prevention and treatment of COVID-19: how effective are they?
The most common "office" diseases
Does vodka kill coronavirus?
How to stay alive on our roads?

The dough should completely cover the filling; if necessary, cut off the excess with a knife. Cut the formed tubes into 8-10 centimeter cannelloni. Wrap each layer of dough in several layers of cling film, tie tightly or tighten the ends.

In a large, wide saucepan, bring water to a boil. Place the cannelloni in hot water over medium heat for 5-7 minutes. Cool the finished dish, remove it from the film and serve immediately.

Rolls of filled dough wrapped in cling film can be frozen and kept in the freezer instead of commercial frozen instant foods. This way, you will always have an original snack in your arsenal for unexpected guests or a special occasion.

Recipe No. 2: from ready-made pasta with spinach and soft cheese

We will need:

tomato paste – 300 grams;
fresh spinach – 50 grams;
mozzarella – 150 grams;
pesto sauce – 1 tablespoon;
chopped Parmesan or other hard cheese to taste – 50 grams;
cannelloni pasta – 10 pieces;
dried parsley – 1 teaspoon;
spices/salt/pepper to taste.

Preparation

Boil cannelloni according to package instructions. Drain the water, run cold water over the pasta and place it on the kitchen surface so that the dough does not touch each other. For the sauce, mix concentrated tomato paste, pesto, dried parsley, salt, pepper, mix thoroughly until the mixture is uniform in consistency and color.

Place 3 mozzarella balls and a few spinach leaves inside each tube. Place the stuffed cannelloni on a baking sheet, pour a generous amount of sauce over it, and sprinkle Parmesan cheese on top. To prevent the dough from sticking to the baking sheet, cover it with parchment paper or grease it with a few drops of vegetable oil. Bake the dish for 15 minutes at 220°C.

More fresh and relevant information about health on our Telegram channel. Subscribe: https://t.me/foodandhealthru

We will be grateful if you use the buttons:

Cannelloni with spinach and mushrooms

A very easy, vegetarian option that requires a minimum of ingredients:

400 g mushrooms;
300 g spinach;
1 onion;
300 g hard cheese;
butter for frying;
salt, spices.

Instructions

The technology for preparing the tubes themselves is similar to the previous version.
And for the filling you need to finely chop the onion and pre-washed mushrooms. Fry them in butter.
Also chop the spinach and fry separately for 3 minutes.
Grate the cheese. Combine all ingredients together, add salt and spices.
Now you can fill the tubes and fill them with sauce. Bake at 180 degrees for 20 minutes.

As you can see, the recipe for making cannelloni is quite simple, and there are plenty of opportunities for experimentation.
Cannelloni is tube-shaped pasta that can be stuffed with all sorts of goodies and baked with cheese. In terms of ingredients and method of preparation, cannelloni is very similar to lasagna. The base is pasta, sauces: bechamel and bolognese. However, at a family meeting over lunch, we agreed that cannelloni is tastier and more interesting than lasagne!

How to cook stuffed cannelloni

Cannelloni can be stuffed with either meat or vegetarian filling. The Italian dish allows for all sorts of experiments - in this case, the filling can be put raw or already cooked. I like the second option better.

For example, when stuffing tubes with meat, I pre-fry it. Raw minced meat tends to expand the cannelloni, and their appearance becomes less attractive, although this does not affect the taste.

Classic recipe with Bechamel and Bolognese sauce

Let's prepare cannelloni using 2 types of sauce - creamy and tomato.

Ingredients:

any minced meat (I used a mixture of pork and beef) - 700 g;
cannelloni - pack (250 g);
onion - 1 pc.;
tomatoes (canned or fresh) - 3 large or 4 medium;
garlic - 3-4 cloves;
cheese - 200 g;
butter - 60 g;
flour - 2 tbsp. spoons;
milk - 1 l;
salt, spices - to taste.

Tomatoes can be replaced with tomato paste (3-4 tablespoons).

Recipe:

First, let's prepare the filling. You can use any minced meat, but I like the option with beef and pork.
Add crushed garlic and chopped onion to the meat. Simmer in a small amount of water.
Read also: New York cheesecake according to the classic recipe and 4 more step-by-step cheesecake recipes with photos and videos
Add tomato puree (without skin) - fresh or canned. I have tomatoes in their own juice, I added them along with the sauce. Add salt and spices. Simmer until done.
Prepare Bechamel. Fry the flour in butter (a couple of minutes), pour in the milk and boil. Boil the sauce to the desired thickness, add salt and pepper. Coarsely grate the cheese.
In this recipe we will not boil the cannelloni because there is a lot of sauce. Stuff the tubes with meat and transfer to the mold.
Cover with white sauce. Bake in the oven for about half an hour at 200 degrees, then sprinkle with grated cheese. Simmer for another 10 minutes.

Another option in the video:

Cannelloni recipe

Finely chop the onion and garlic, heat a frying pan with vegetable oil and fry the onion and garlic until golden brown.

Add minced meat. Salt, pepper, add spices - oregano or marjoram. Fry the minced meat for 10 minutes, stirring and chopping. We will stuff the tubes with this minced meat, so the lumps of minced meat should not be large. Grind the tomatoes in a blender and pour the tomatoes into the minced meat. Tomatoes in their own juice, of course, can be easily replaced with tomato paste: add three tablespoons and add 150 ml of water. Simmer for another 5 minutes. The filling is ready. By the way, if you are a gourmet and you have 50g of wine, add it to the minced meat when stewing.

Now let's prepare the bechamel sauce. Place a piece of butter in a heated deep frying pan. When the butter melts, stir in the flour with a whisk. You will get approximately this mass. Perhaps yours will be more uniform.

Then, stirring constantly, you need to gradually introduce hot milk. If you stir actively and add milk gradually, the lumps will dissolve. Salt the sauce, add nutmeg and bring to a boil, but do not boil. The sauce will turn out like thin sour cream.

Pour half the sauce into the pan in which the dish will be baked.

Take a tea (coffee) spoon or pastry sleeve and fill the cannelloni with filling

Place all the tubes in one layer. If there is not enough filling for a couple of tubes, feel free to fill them with cheese, it will also be great.

Pour the remaining bechamel sauce over the tubes. My sauce has thickened by this point - this is normal, everything is going according to plan.

Grate the cheese and sprinkle it over the filled cannelloni. By the way, you can put tomatoes cut into circles on the tubes, and then sprinkle them with cheese.

Place in an oven preheated to 180 degrees Celsius for 40 minutes.

The finished casserole should stand for about 10 minutes, then it can be served.

In fact, cannellone is simply a space for culinary imagination and experimentation. There is one very popular filling recipe - ricotta fresco and spinach - the theme, as you understand, is purely Italian. It’s not easy to find good ricotta in our latitudes, but it’s still possible. If you decide to experiment, here are the proportions: for the filling you need 500 g of ricotta fresco (fresh, unsmoked) and 50-100 g of spinach, boiled for 1 minute. Spinach is mixed with ricotta and fried onions. We managed to get parmesan cheese - it’s also in the filling, 70 grams. The rest of the recipe is the same - cannelloni with ricotta and spinach are baked with bechamel sauce and cheese.

You can make cannelloni filled only with the cheese you have on hand. We tried it, it turned out great.

Here's a version stuffed with shrimp and cheese.

You can try filling it with canned tuna and cheese.

Cannelloni with cheese and asparagus is a topic worthy of a separate publication. A delight for the eyes and taste buds!

Happy culinary experiments, friends!

A wonderful dish of cannelloni with minced meat, the recipe is perfect for both a family dinner and a holiday table, and will be a wonderful treat for guests.

Those who are familiar with Italian cuisine know firsthand that it is replete with recipes using pasta. And each type of pasta has a special taste and adds piquancy to the prepared dish. There are many types of Italian pasta, ways of preparing it and options for delicious dishes. But any novice cook can cope with this variety, which means you can safely add a “pasta recipes” section to your cookbook. One of the most interesting types of Italian pasta is cannelloni.

This paste looks like large hollow tubes with a diameter of 1 to 3 cm and a length of 7 to 10 cm.

Such sizes allow you not only to boil cannelloni pasta and eat it, but also to stuff it with a variety of fillings. Housewives who prefer Italian cuisine recipes know that cannelloni is a universal product and easy to prepare.

Cannelloni with minced meat is very popular. Moreover, minced meat can consist of either one type of meat or several. Excellent for preparing stuffed cannelloni and minced chicken. Cannelloni with minced chicken turns out very tender and tasty.

This type of pasta is prepared in two ways: the pasta is baked in the oven or stewed over low heat in a frying pan with a lid. Depending on the recipe, the pasta can be pre-cooked and then stuffed, or uncooked pasta can be stuffed and then simmered in sauce.

Ingredients for making stuffed cannelloni

First of all, you need to prepare the dishes in which the pasta will be cooked. This can be a large frying pan with high sides or a special oven dish. High sides are necessary as the cannelloni will cook in the sauce. It is the sauce that will make them juicy.

The amount of pasta depends on the size of the pan or baking dish. This recipe is designed to prepare a dish of 12 pieces of cannelloni. If more pasta is placed in the mold, then you need to increase the amount of filling ingredients on the basis that an average of 35-45 g of filling is needed to fill 1 tube.

For the filling you will need:

400 g minced meat;
4 tbsp. l. ketchup or tomato paste;
1 carrot;
150-200 g hard cheese (for example, Parmesan);
2 large onions;
1-2 cloves of garlic;
fresh herbs - to taste;
salt and ground black pepper - to taste;
1-2 tbsp. l. vegetable oil.

Sauce recipes can vary depending on the housewife’s imagination, but white Bechamel sauce is considered a classic for stuffed pasta.

To prepare the sauce you need the following ingredients:

100 g flour;
120 g butter;
800 ml milk (fat content not less than 3.2%);
nutmeg - to taste.

When all the ingredients are ready, you can start preparing the cannelloni with minced meat.

Second stage of preparation

We will prepare the filling. Since we have a recipe for cannelloni with cottage cheese, for it we need cottage cheese, spinach, and cream, respectively. Some also add garlic, making garlic butter in which they sauté spinach. But see for yourself how it will combine with cottage cheese. Cream can be replaced with liquid sour cream. We need them to hold the ingredients together and turn them into a homogeneous mass. You can also add a little nutmeg, again for flavor.

The spinach should be finely chopped. In any case, it must be fried first, because moisture will come out of the greens and its volume will decrease. You just need to simmer it for 3-4 minutes. After this, place in a colander to drain excess liquid and cool the spinach.

The cottage cheese must be turned into a uniform mass. To do this, rub it through a sieve or mash it with a fork. But using a sieve will be more convenient and faster. The mass should turn out tender and airy. Pour spinach into it and add cream or sour cream. And mix everything well. At this stage you can add nutmeg or salt.

Recipes for stuffed pasta and sauce

Filling for cannelloni:

It is necessary to finely chop the onion. You can cut it into small cubes or very thin half rings.
Finely chop the garlic with a knife.
The carrots need to be grated; it is better to give preference to a medium grater (if you grate them too coarsely, it will be difficult to stuff the cannelloni; if you grate them too finely, the carrots may turn into mush when fried).
Place grated carrots, finely chopped onion and garlic in a heated frying pan, greased with vegetable oil. Fry until half cooked over medium heat.
When the vegetables are lightly fried, add minced meat to the pan. It must be evenly distributed over the vegetable mixture and mixed carefully so that no lumps appear during frying. At this stage, salt and ground black pepper are added to the minced meat. The average time for frying minced meat until fully cooked is 10-15 minutes.
At the end of frying, when the minced meat is ready, you need to add 4 tablespoons of ketchup or tomato paste. Mix thoroughly and, reducing heat, simmer for about 5 minutes, stirring occasionally.
2 minutes before the end of stewing, chop the greens and add them to the minced meat.
If too much liquid has formed in the minced meat, you should open the lid, increase the temperature of the burner and evaporate the excess moisture, without ceasing to stir the minced meat. The resulting filling should hold its shape in the spoon (not crumble or leak).
Before starting to stuff the cannelloni, the prepared filling must be allowed to cool.

While the fried minced meat is cooling, prepare the Bechamel sauce:

Place butter in a saucepan and place on low heat. When the butter melts, add flour to it. Stirring thoroughly, fry for 3-5 minutes until caramelized. If necessary, you can increase the temperature of the burner.
Without removing from heat, pour cold milk into the resulting flour gravy. You need to add milk in a thin stream, stirring the mixture well. The appearance of lumps must be avoided.
When the gravy is smooth, add salt and a pinch of nutmeg.
Bring the sauce to a boil and remove from heat.

Stuffing cannelloni

When the sauce is prepared, you need to immediately start stuffing the pasta. As the sauce cools, it may become crusty, so it is better not to delay further preparation of the dish. If the sauce is prepared in advance, then the sauce recipes provide for the possibility of it cooling completely. To prevent a crust from appearing, pour a thin layer of melted butter onto the surface of the sauce.

Mix everything before using the sauce.

Pour 1/3 of the sauce into the prepared baking dish.
Stuff the pasta. To prevent the cannelloni from bursting during baking, you do not need to stuff them tightly with minced meat. Then place the stuffed pasta in the pan with the sauce.
Pour the remaining sauce over the cannelloni. The stuffed pasta must be completely covered with sauce, otherwise during baking the surface of the pasta will dry out and be poorly baked. If the prepared sauce is not enough, you can add cream, milk or any broth to the mold.
Before putting the dish in the oven, you need to sprinkle it with pre-grated cheese.
The oven should be preheated to 180-200°C. Baking time is from 30 to 40 minutes. The surface of the dish should be browned.
You can check the readiness of the cannelloni by carefully piercing one of them with a knife.

Stuffed cannelloni are a separate dish, so they should not be served with a side dish.

Fresh or stewed vegetables go well with pasta; grilled vegetables are also suitable as an addition to the dish.

Cannelloni is a classic Italian pasta in the form of large hollow tubes, which are filled with various fillings and baked in a delicate sauce. They can be replaced by lasagna sheets, pre-boiled and wrapped around the filling.

How to make cannelloni at home?

Most often, this product is bought ready-made, but if you don’t trust store-bought products, you can make it yourself. The recipe is quite simple to follow.

To prepare we will need:

Eggs - two chicken;
Room temperature water - a glass;
Flour - two glasses;
Salt – a pinch.

Preparation:

Mix flour and salt, make a well in the center and crack eggs into it;
Slowly beat them with a fork, little by little grabbing flour from the edges of the well;
When the mass becomes difficult to mix with a fork, begin to knead the dough with your hands until it stops sticking;
Form a ball out of it and cover it with film or a towel;
Let the dough rest for about thirty minutes;
Then, cut off a small piece and use a rolling pin to form it into thin pancakes of small diameter;
Cook the finished pancakes in salted water for two minutes, and then place them in a bowl of ice water for a few seconds to stop the cooking process;
Drizzle the dried cannelloni with olive oil.

Stuffed cannelloni recipes

The filling for cannelloni can be any product: meat and seafood, vegetables, cheeses. It all depends on your imagination. The dish is very easy to prepare and can be ideal for both a regular family dinner and a magnificent celebration.

Cannelloni with mushrooms and cheese

Ingredients:

Ricotta cheese – 600 grams;
Parmesan cheese – 100 grams;
Porcini mushrooms – half a kilogram;
Eggs – two;
Garlic – two cloves;
Thyme leaves;
Salt, pepper, olive oil - to taste.

Preparation:

Mix cheeses with two egg yolks;
Fry the onion and garlic in olive oil, add mushrooms, spices and herbs, fry for ten minutes until the liquid has completely evaporated;
Mix the mushrooms with the cheese mixture and stuff our pasta;
Cook in the oven for half an hour at 180 degrees.

Cannelloni with minced chicken

Ingredients:

Minced chicken – half a kilogram;
Tomatoes – half a kilogram;
Cannelloni – 0.3 kilograms;
Onion – 200 grams;
Garlic – three cloves;
Cheese – 150 grams;
Salt pepper;
Vegetable oil.

For the sauce:

Butter – 50 grams;
Milk – liter;
Flour - three spoons;
Pepper, salt.

Preparation:

First, prepare the filling. Peel the tomatoes, chop them, onion and garlic. Fry the onion and garlic in vegetable oil for a few minutes until golden brown. Add minced chicken, fry a little more and add tomatoes to the minced meat. Fry everything together for about twenty minutes;
Then prepare the sauce. You need to melt the butter, add flour to it, and fry a little. Pour in milk, add salt and pepper. Cook until it thickens, then grate the cheese on a coarse grater and add to the mixture;
Start filling the pasta with minced meat. You don’t need to put in a lot of filling to prevent the tubes from bursting;
Then put some of the sauce for the cannelloni in the mold, put the tubes on top and fill them with the remaining sauce;
Place everything in the oven for half an hour at 180 degrees;
Then sprinkle with cheese and bake for about 15 minutes until golden brown.

cannelloni with spinach and chicken

Ingredients :

Minced chicken – half a kilo;
Spinach (fresh or frozen) – half a kilo;
The bulb is small;
Garlic – two cloves;
Basil (chopped) - a handful.

Preparation:

Fry the onion with garlic, add minced meat, herbs, spices and fry for about five minutes;
Turn off the stove and add spinach, stir;
Fill the pasta with the cooled mixture;
Cook the cannelloni, pouring sauce over them and sprinkling with grated Parmesan, for half an hour at a temperature of 180 degrees.

Cannelloni with cheese and ham

Ingredients :

Ham – 200 grams;
Parmesan cheese – 150 grams;
Rosemary – sprig;
Garlic – clove;
Olive oil.

Preparation:

Heat olive oil in a frying pan and add a sprig of fresh rosemary and a clove of garlic;
Fry until a pleasant smell comes out, then remove and fry finely chopped ham in this oil until golden brown;
Let the ham cool and add grated cheese - the filling is ready!
Then bake the dish and serve.

Cannelloni with seafood

Ingredients:

Shrimp – 400 grams;
Mozzarella cheese – 200 grams;
Garlic – clove;
The bulb is small;
Dry white wine – 200 milliliters.

Preparation:

Fry the chopped onion and garlic until golden brown;
Add wine and simmer for a minute;
Add peeled shrimp and simmer for about five minutes;
Grind the cooled filling and stuff it into the pasta;
Place in a mold, pour in the sauce, sprinkle with cheese and bake at 180 degrees for half an hour.

Cannelloni with minced meat

Ingredient:

Cannelloni pasta – 12 tubes;
Minced beef – 400 grams.

For the sauce:

Tomatoes - two medium ones;
Tomato paste - four tablespoons;
Onion - one;
Olive oil - four tablespoons;
Dry red wine - four tablespoons;
Water – 200 milliliters;
Bay leaf - two;
Hard cheese – 100 grams;
Salt, pepper, herbs.

Preparation:

Prepare the sauce. To do this, remove the skin from the tomatoes and chop them, chop the onion and fry. Add tomatoes, chopped garlic, a little water, bay leaf, tomato paste to it and simmer everything for about five minutes. Then season with wine, herbs, salt and pepper and cook for another five minutes;
Fill the pasta with minced meat, place in a greased form, pour in the sauce, cover with foil and bake at 180 degrees for approximately 50 minutes;
Five minutes before the end of time, remove the foil and sprinkle with cheese.

Cannelloni with mushrooms and minced meat

Ingredients :

Cannelloni pasta – 12 tubes;
Minced meat - half a kilogram;
Onion - large;
Mushrooms – 200 grams;
Greenery;
Cheese – 200 grams;
Ketchup – six spoons;
Cream – 250 milliliters;
Salt, spices.

Preparation:

Finely chop the onion and mushrooms and fry in a frying pan with butter for about five minutes;
Then add minced meat, salt, sprinkle with spices and herbs, simmer until cooked;
Fill the pasta and place in a baking dish;
Combine ketchup with cream and pour this mixture over the pasta;
Sprinkle cheese on top;
Cook for 25 minutes in a preheated oven at 180 degrees.

Cannelloni with meat filling

Ingredients:

minced meat – 300 gr.
cannelloni – 12 pcs.
onion – 1 pc.
fresh tomatoes – 4 pcs.
champignons – 150 gr.
hard cheese – 100 gr.
salt
freshly ground pepper

For the bechamel sauce

milk – 0.5 l.
butter – 3 tbsp.
flour - 3 tbsp.
salt to taste.

General information:

Cooking time: 1 hour 45 minutes;
Number of servings 4.

Cooking method:

Heat a little vegetable oil in a frying pan, add the minced meat and fry it, constantly breaking up any lumps with a fork.
Transfer the minced meat to a bowl and set aside. Finely chop the onion. Cut the champignons into small cubes. Fry the champignons in a frying pan. Place the champignons in a bowl with the minced meat.
In the same pan, fry the onion. And also mix it with minced meat. Return the minced meat mixed with onions and mushrooms back to the pan. Wash the tomatoes and pass through a meat grinder or grind in a blender.
Add chopped tomatoes or tomatoes in their own juice to the minced meat. Stir and cook for about 15 minutes. Then add chopped garlic. Stir, season to taste with salt, sugar and pepper.
Prepare Bechamel sauce. Boil the cannelloni. Boil a large amount of salted water in a saucepan, add cannelloni in 2-3 pieces and boil for 1.5-2 minutes.
Then immediately, using a slotted spoon, transfer the cannelloni to a bowl of cold water. Place the cannelloni on a towel and dry a little from the water.
Fill the cannelloni with the meat filling using a teaspoon and place in a baking dish.
Drizzle with Bechamel sauce and sprinkle with cheese. Bake the cannelloni at 180C for about 40 minutes. Enjoy your meal!

What sauces are served with cannelloni?

Tomato and Bechamel are considered mandatory classic sauces. Let's look at the recipes for their preparation.

Tomato sauce

Ingredients :

Tomato - two medium ones;
Onion – one large;
Carrots - one;
Garlic – two cloves;
Dried thyme - a tablespoon;
Olive oil;
Salt and pepper to taste.

Preparation:

Fry chopped onion and garlic in olive oil until golden brown;
Add grated carrots and sauté for about five minutes;
Peel the tomatoes, chop, add to our sauteing along with salt, thyme and pepper, simmer for half an hour.

Bechamel sauce

Ingredients:

Butter – 60 grams;
Flour – 1/3 cup;
Milk – liter;
Parmesan cheese – 80 grams;
Salt, pepper, nutmeg - a pinch.

Preparation:

Fry the flour in butter until golden brown;
Add milk;
Cook until thickened for ten minutes with the addition of spices;
Then add grated Parmesan.

Cannelloni dishes have a wonderful taste, are simple and quick to prepare, they are filling and can feed a large company! Bon appetit to you, your family and your friends!