For lovers of pasta and admirers of Italian cuisine, I offer a delicious dish - cannelloni with minced meat with sour cream and cheese sauce. Step by step recipe with photos. Video recipe.
Recipe content:

Cannelloni is a type of Italian pasta that is large hollow pasta tubes filled with minced meat and baked in a creamy sauce. The tubes are usually about 10 cm long and 2-2.5 cm in diameter. Depending on the manufacturer and the thickness of the pasta, the tubes can be pre-boiled or immediately filled with stuffing. In a classic dish for baking, bechamel sauce is used. But since it is quite high-calorie, those who care about their figure prepare cannelloni with other sauces: milk, sour cream, cream, Pesto sauce, cream or tomato sauce, etc.

A variety of minced meat is used as a filling for the dish. Usually it is meat, but it can be chicken, fish, mushroom, combined. Cannelloni are even sweet with cottage cheese or fruit. Filled tubes are placed in a suitable baking dish with high sides and poured with the chosen sauce. Ready-made cannelloni are so refined and tasty that they can decorate the festive table. They effectively look on the table and attract attention with their appearance.

• Calorie content per 100 g - 502 kcal.
• Servings - 1
• Cooking time - 45 minutes

Ingredients:

• Cannelloni - 4 tubes
• Sour cream - 250 ml
• Any spices and spices for minced meat - to taste
• Minced meat - 300 g
• Salt - 0.5 tsp
• Hard cheese - 100 g
• Black ground pepper - a pinch

Step-by-step preparation of cannelloni with minced meat with sour cream cheese sauce, recipe with photo:

1. I used minced meat ready-made, so I just salted it, peppered it and seasoned it with various spices. If you have a whole piece of meat, then first wash it, dry it and pass it through a meat grinder. Then season with spices and stir.
Read on the manufacturer's packaging to see if your cannelloni needs to be pre-cooked. My dough is very thin, so they do not need to be cooked. If your tubes need to be boiled first, then do it according to the instructions.
Fill prepared cannelloni with meat filling.

2. Put pasta tubes in a convenient baking dish. If they are damp, then they should be located at a small distance from each other, because. they will increase in size during the baking process. Pre-boiled cannelloni can be placed at a shorter distance, as they won't grow much anymore.

3. Fill the tubes with sour cream so that they are completely covered. If desired, it can be mixed with any spices and spices.

4. Grate the cheese and sprinkle the tubes. Heat the oven to 180 degrees and send the cannelloni to bake for half an hour. The first 20 minutes, cook them covered with foil, then remove it so that the cheese is browned.

Italian cuisine is famous for its devotion to pasta. We can say that this dish - in all its varieties - simply suppresses the mass character of the culinary of this country. Not without reason, caustically, ironically, mockingly or friendly - as you like to interpret - Italians are called pasta.

However, we must give them their due - from their "paste" they create culinary masterpieces, which are then borrowed without a twinge of conscience by all countries (even those whose inhabitants tease the Italians with disdain).

Delicacy: it's very simple

Many are almost impossible to reproduce to an inhabitant of other states. It seems that there are no difficulties - and at the same time, our compatriots are hardly able to cook a believable lasagna. Unless on a ready-made basis (for Italians, this is the same as for us - to buy Olivier in a seedy store).

It becomes a little easier when the decision is made to stuff the cannelloni. this is a purely Italian dish, and (which is very important) you have to try to spoil it. But at the same time, there are blanks that are exactly the base; you are a partner in cooking, not a pathetic plagiarist.

Instruction for beginners

Thanks to everything that helped us in this matter - now it is not a problem to buy the basis for this delicious dish. To stuff cannelloni, you first need to buy them. It doesn't hurt to know exactly what it is. So, look for special pasta that looks like tubes about ten centimeters long and at least two in diameter. Otherwise, stuffed cannelloni pasta will not work for you; you cannot push the filling into narrower holes. In today's supermarkets, such a paste is sold freely; and if you are not very limited in funds, look for the Italian one. It is more expensive, but does not cause problems with sticking, overcooking or insufficient diameter. Stuffing cannelloni of Italian origin is a real pleasure.

For beginners in culinary arts

For those who have never done this, it is better to start with the simplest. For example, try to cook cannelloni stuffed with minced meat (sorry for the tautology). For this dish, in addition to the pasta itself, you will need a pound of minced meat (meat - to your taste), an onion, and red; a tablespoon of sage (if dry; fresh - 2 times more); about 50 g of bread crumbs, and fresh; 1 egg and a little olive oil - and that's just the filling. For the sauce (and stuffed cannelloni with bechamel sauce are made much more often than with tomato sauce), you will need half a liter of milk, a piece of butter, three tablespoons of flour (not tea at all) and a glass of heavy cream.

Cooking: painstaking but quick

Oil is heated in a frying pan, onions are fried, sage and minced meat are added, after which a quarter of an hour is cooked. When it cools down, crumbs, an egg and seasonings are added. At this time, the sauce is made: butter, milk, flour, relying spices are combined and slowly heated until boiling with stirring. Then the cream is introduced - and the bowl is left alone.

A filling is pushed into each tube. The main principle: when you start stuffing cannelloni, you must first boil them so that they do not tear, and then do not overdo it, otherwise the pasta will become sour and tasteless. The tubes are laid out on a baking sheet, poured with bechamel on top, sprinkled with cheese - and baked for forty minutes until they become golden.

If your store does not have cannelloni

Do not despair! Maybe he specializes in climbing. Her sheets are quite suitable as an alternative, although it will take a little longer to suffer. It’s just that the layers are cut into three strips in width, into which you will wrap the filling. If the lasagna came across dryish - lay out the minced meat and wait five minutes. The sheets will soften, and wrapping the cooked "sausage" will not be difficult. In this way, stuffing cannelloni is no worse than stuffing pasta - yet both bases are conceived by Italians and are suitable for any of their dishes.

The filling is more difficult

It’s fine for a post if you agree not to be too picky about the ingredients for the pasta itself (most likely it includes eggs). However, not even for those who fast - a very tasty dish, although there is no meat.

The filling includes 800 g of mushrooms, and for greater goodness it is better if they are of several types; onion; some garlic. Attention! Problem! Truffle, even one, but it's better to get it. You will also need 2 tablespoons of flour (this is no longer a problem), half a liter of milk, two tablespoons of roasted hazelnuts, spices.

Prepared mushrooms are cut very finely, just as finely - onions, garlic and nuts, and truffles - in slices. First, onions and garlic are fried in olive oil, then mushrooms are added, and everything is stewed together for about five minutes. Truffle is introduced, parsley and a few spoons of bechamel are added. Welded tubules are filled with cooled stuffing (without busting) and put in the oven. This way stuffed cannelloni baked with cheese is tastier, so do not be lazy to sprinkle parmesan along with nuts. Truffle in a small amount is also good to leave for decoration. Delicious, although in the opinion of our compatriots, and complicated.

Options for toppings and additives

In addition to bechamel, tomato sauce is no less often used - it is also popular in Italian cooking. Moreover, if bechamel has a rather strict recipe for cooking from a very limited number of ingredients, then in tomato they use what “fell on the soul” - mushrooms, and all the variety of spices, and a large assortment of herbs. The main thing at the same time is not to overdo it with aroma, so as not to clog the smell of the filling.

It is no less interesting to come up with how to stuff cannelloni: there are almost no restrictions. The recipe for such pasta stuffed with eggplant is widely known, and experts believe that it is one of the best. It should be remembered that such stuffed cannelloni baked with cheese are tastier than without it.

No less interesting are such Italian pasta stuffed with cottage cheese. The secret lies in the fact that the fermented milk product must be thoroughly mixed with greens and an egg - the latter ensures a very accurate packing of the filling into tubes. Further - traditionally: bechamel - cheese - oven. Those who have tried it are absolutely delighted.

Very good fish cannelloni. But their preparation has several nuances. First of all, the fish fillet is cut into long but thin slices, which are carefully inserted into the tubes. The sauce, again, is not exactly bechamel. The yolks of 3 eggs with two tablespoons of dry white wine are beaten in a water bath, while ghee is slowly poured into the mass (a total of 100 g). After removing from the burner, everything is salted, peppered, flavored with lemon juice and cream is added. Stuffed pasta is poured with the resulting sauce, sprinkled with cheese and baked for about a quarter of an hour.

As you can see, cooking fish cannelloni is not so easy, but the result is worth it.

For fans of the multicooker

Fans of this kitchen gadget assure that the Italian dish is revealed in it from a completely unexpected side. The most successful filling is considered to be mixed minced meat - pork and beef. In principle, the preparatory stage or the way how to stuff cannelloni is no different from the usual tradition. But further preparation is exclusively exclusive.

Instead of the classic bechamel, small pieces of onion are fried in the baking mode for no more than 5 minutes. Then the same small pieces of garlic go to them - for another three minutes. Next - tomatoes without skins (and also very medium-sized cut) - plus the next five minutes.

Sour cream, tomato paste and boiling water are combined in a separate container. Pasta with filling, roasting is placed in the bowl of the unit, and sauce is placed on top. It should almost completely cover the content. To finally bring the stuffed cannelloni to readiness, the “Pilaf” mode is turned on in the slow cooker. If it often makes the bottom of the dish burnt, you can replace it with the "Baking" mode (limit it to forty minutes).

As you can see, the desired can be achieved in different ways and with different content. It would be a desire to eat delicious!

I offer you a recipe that I really like - cannelloni with minced meat. In a large family, this one is one of the best. I make it often and do not find it everyday, for me canelloni with minced meat is always a holiday, and even a rich New Year's table did not prevent me from preparing my favorite Italian dish in the Greek manner.

Ingredients

Base and filling:

• cannelloni packaging,
• minced pork - 250 grams,
• minced beef - 250 grams,
• onion - 1 head,
• pureed tomatoes or juice - 1 cup,
• wine - 1/3 cup,
• water - ½ cup,
• cinnamon - 1 stick,
• olive oil - 4 table. spoons,
• Parmesan cheese - 1 cup
• salt, pepper, nutmeg.

• garlic - 1-2 cloves,
• butter - 3 table. spoons,
• tomato juice - 2 cups,
• water - ½ cup,
• milk - 2 cups
• Parmesan cheese for sprinkling - 1/2 cup

Cooking

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Fry finely chopped onion in olive oil.



We spread the minced meat, fry for 5-7 minutes (minced meat should change color). Add some wine (in Greece, most dishes use wine) and fry for a couple more minutes until the alcohol evaporates.



Salt the minced meat, pepper, add nutmeg, cinnamon stick, a little water and 1 cup of tomato juice. Cook over low heat for 30-35 minutes until the liquid evaporates.



Minced meat should not be liquid and flow out of the pasta. Take it off the fire and let it cool down. We will stuff the cannelloni with the cooled stuffing, otherwise they will crack.



While the mince is cooling, prepare the sauce. Cannelloni can be made with bechamel sauce, but another feature of Greek cuisine is the use of large quantities of tomato dressing (as the Greeks call it, “kokini salsa”), so we will prepare cannelloni with tomato juice.

So, fry two chopped cloves of garlic in butter until a beautiful color, add tomato juice and water, cook for 10 minutes, pour milk and remove from heat.



Add a cup of grated cheese to the cooled minced meat and mix. The filling is ready.



We will lay the cannelloni in a baking sheet tightly to each other, leaving no free space. Do not pre-boil the cannelloni!



We fill them with a teaspoon, pressing on the filling with the back of the spoon, pushing it to the opposite side.



Carefully place the cannelloni with minced meat on a baking sheet.



Pour the sauce on top. It should be liquid and completely cover the cannelloni so that they do not harden. If the sauce is low and doesn't cover the pasta, add more milk, this will also help to overcome the excessive taste of the tomato.



Cover the baking sheet tightly with foil and bake in a preheated oven at 180 degrees for 20 minutes.



Take out and remove the foil. Sprinkle with the remaining grated cheese and put back in the oven for another 5-7 minutes.



Turn off the heat, let it cool a little and then carefully put it on a plate, carefully separating each stuffed thing. So tasty!