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

Ingredients:

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

Preparation:

1. My tomatoes, remove the white core, slightly cut them crosswise on the reverse side.
   
2. 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 take it out, clean it from the skin.
   
3. Cut the tomatoes into small cubes.
   
4. Peel the onion and garlic, chop them finely, setting aside the garlic separately for the meat filling and separately the garlic for the tomato sauce.
   
5. Three ordinary hard cheese on a coarse grater. Better yet, use finely grated Parmesan.
6. Mine and finely chop the parsley - we need about 1 handful of chopped parsley.
   
7. Fry the onions and garlic (the one we set aside for the meat filling) in olive oil until golden brown.
   
8. Put the minced meat in a pan, mix with garlic and onions and fry for 5 minutes over medium heat, stirring occasionally.
   
9. Add chopped tomatoes and dried marjoram to the meat, salt and pepper.
   
10. Stir the meat filling, cover and simmer over low heat for 20 minutes, stirring occasionally. Then turn off and cool.
    
11. Add half of the grated cheese and parsley to the cooled meat filling, mix.
    
12. Fry the 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 until warm.
    
13. Fill the cannelloni tubes with the meat filling with a teaspoon.
14. Grease the baking dishes with olive oil and pour half of the tomato sauce into it (this amount of ingredients was enough for 2 baking dishes). Top with the stuffed cannelloni, then the remaining sauce.
    
15. If you are using grated Parmesan, you can sprinkle the cannelloni right away; if the usual hard cheese - you can immediately, or even better - in 10-15 minutes. until the dish is ready.
    
16. Set the baking dish for 35-40 minutes. in an oven preheated to 180 ° (if the top is baked too quickly, you can cover it with foil).
    
17. We take the cannelloni out of the oven and let them cool down a little (5 minutes), after which you can lay them out on plates. Usually 2-3 cannelloni tubes are served per serving.

Italian cuisine is renowned for its passion for pasta. We can say that this dish - in all its varieties - simply suppresses the massiveness of the cuisine of this country. It is not for nothing that sarcastically, ironically, mockingly or amiably - whoever likes to interpret - Italians are called macaroni.

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

Delicacy: everything is very simple

Many are almost impossible to reproduce in other countries. It seems that there are no difficulties - and at the same time, our compatriots are unlikely to be able to cook believable lasagne. Is that 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 cooking partner, not a miserable plagiarist.

Instructions for beginners

Glory to everything that helped us in this business - 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, similar to tubes ten centimeters long and at least two in diameter. Otherwise, you won't be able to get stuffed cannelloni pasta, you can't push the filling into narrower holes. Such pasta is sold freely in today's supermarkets; and if you are not very limited in funds, look for italian. It is more expensive, but does not cause problems with sticking, excessive boiling or insufficient diameter. Stuffing cannelloni of Italian origin is a sheer pleasure.

For beginners in the culinary business

For those who have never done this, it is better to start with the simplest. For example, try making cannelloni stuffed with minced meat (sorry for the tautology). For this dish, in addition to the pasta themselves, you will need a pound of minced meat (meat - according to your taste), a red onion; a tablespoon of sage (if dry; fresh - 2 times more); about 50 g of bread crumbs, fresh; 1 egg and some olive oil - and that's just the filling. For the sauce (and stuffed cannelloni with béchamel 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 (by no means tea) and a glass of heavy cream.

Preparation: painstaking but quick

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

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

If your store doesn't 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 lasagne is dry, put the minced meat and wait about five minutes. The sheets will soften, and it will not be difficult to wrap the cooked "sausage". Thus, stuffing cannelloni is no worse than the provided pasta - nevertheless, both bases were conceived by Italians and are suitable for any of their dishes.

The filling is more complicated

It's fine for a post if you agree not to find fault with the composition of the pasta dough itself (most likely, it includes eggs). However, not even for those who are fasting - a very tasty dish, although there is no meat.

The filling includes 800 g of mushrooms, and for greater deliciousness it is better if they are of several types; onion; some garlic. Attention! Problem! Truffle, even one, but better to get. 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 chopped very finely, onions, garlic and nuts are also finely chopped, and the truffle is chopped into slices. First, onion and garlic are fried in olive oil, then mushrooms are added, and everything is stewed together for about five minutes. A truffle is introduced, parsley and a few tablespoons of bechamel are added. The welded tubes are filled with the cooled filling (without busting) and placed in the oven. Thus, stuffed cannelloni baked with cheese tastes better, so do not be too lazy to sprinkle Parmesan with nuts. A small amount of truffle is also good to leave for decoration. Tasty, although in the opinion of our compatriots, and difficult.

Variants of fillings and additives

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

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

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

Fish cannelloni are quite good. But their preparation has several nuances. First of all, fish fillets are cut into long but thin slices, which are carefully inserted into the tubes. The sauce, again, is not really béchamel. 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, peppery, flavored with lemon juice and cream is added. Stuffed macaroons are poured with the resulting sauce, sprinkled with cheese and baked for about a quarter of an hour.

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

For fans of the multicooker

Fans of this kitchen gadget assure that it reveals the Italian dish 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 the cannelloni is no different from the usual tradition. But further preparation is extremely exclusive.

Instead of the classic béchamel, 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 - peeled tomatoes (and also very small cut) - plus the next five minutes.

Sour cream, tomato paste and boiling water are combined in a separate container. Put the pasta with filling, frying in the bowl of the machine, and sauce on top. It should cover the content almost completely. To finally bring the stuffed cannelloni to readiness, the "Pilaf" mode is turned on in the multicooker. If he 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. There would be a desire to eat delicious!

Cannelloni with minced meat in Italy is eaten as often as we have mashed potatoes with cutlets. If you prepare such a pasta delicacy for your household, you can seriously surprise them and earn a lot of rave reviews. Despite the fact that cannelloni is the same pasta, they are not used as a side dish. Most often, pasta is stuffed with various fillings, baked in the oven or in a slow cooker, or stewed in a pan.

Filling the cannelloni with minced meat is very simple - the diameter of the pasta reaches 2-3 centimeters. During heat treatment, the dough becomes tender and soft, but at the same time does not lose its shape. It turns out a very original, tasty and aromatic dish in an unusual design.

Cannelloni with minced meat can be made with any meat and even fish. You can also add vegetables, mushrooms, hard or processed cheese, herbs, etc. to the filling. To make cannelloni with minced meat even tastier, just add sauce to them. Traditionally, bechamel based on cream or milk is used for this dish. You can also try tomato paste, sour cream, cheese products, or mushroom gravy. The main thing is to observe the delicate consistency of the sauce, so that it perfectly emphasizes the taste and structure of the cannelloni with minced meat.

In fact, any experienced chef, even without Italian origin, will understand how to cook cannelloni with minced meat the first time. Therefore, you can safely go to the supermarket and buy a pack of mouth-watering straws. If you get a little hand in their preparation, then cannelloni with minced meat will become not only a homemade delicacy, but also an original festive dish.

Cannelloni with minced chicken and vegetables in a slow cooker is a relatively easy version of this dish. At the same time, the filling remains the same juicy and tasty. Following this recipe, you will be able to make cannelloni with gravy, that is, they will be stewed. If you want to fry them a little, then you should reduce the amount of water by half, and also switch the multicooker to the "Baking" mode 10 minutes before the dish is ready.

Ingredients:

• 250 g cannelloni;
• 400 g minced chicken;
• 1 carrot;
• 1 tomato;
• 1 onion;
• 100 ml of water;
• 2 tbsp. l. olive oil;
• Salt pepper.

Cooking method:

1. Put the minced meat in a plate, add salt and pepper to taste, mix.
2. Chop the onion into cubes, grate the carrots on a medium grater.
3. Scald the tomato with boiling water, then immediately dip it in cold water, then remove the skin.
4. Grate the tomato itself or chop it in mashed potatoes with a blender.
5. Turn on the multicooker in the "Fry" mode, grease the bowl with olive oil.
6. Fry the onions and carrots for 10 minutes, stirring occasionally with a spatula.
7. Set aside half of the frying on a plate, leave the rest in the saucepan of the multicooker and add the minced meat to it.
8. Fry minced meat with vegetables for another 10 minutes.
9. Fill the cannelloni with minced meat and vegetables using a teaspoon.
10. Put the cannelloni with minced meat in a slow cooker, and pour the previously set vegetables on top.
11. Pour everything over with tomato puree and water, add spices to taste.
12. Cook cannelloni with minced meat in a slow cooker for 40 minutes in the "Stew" mode under a closed lid.

Interesting from the net

Cannelloni with minced meat and béchamel sauce is a classic combination of Italian chefs. In the oven, this dish turns out to be simply amazingly tasty and aromatic! If Provencal herbs are at hand, then instead of dried herbs, it is better to add them. It is important that the sauce completely covers the cannelloni. If it is not enough, add some water or meat broth.

Ingredients:

• 12 cannelloni tubes;
• 400 g minced meat;
• 4 tbsp. l. tomato paste;
• 800 ml of milk;
• 1 carrot;
• 150 g of hard cheese;
• 2 cloves of garlic;
• 2 onions;
• 3 tbsp. l. flour;
• 100 g butter;
• 2 tbsp. l. vegetable oil;
• Dried greens;
• Salt pepper.

Cooking method:

1. Grate carrots, chop garlic and onions.
2. Grease a skillet with vegetable oil and fry the garlic, onions and carrots in it for 5 minutes.
3. Put the minced meat with the vegetables and, stirring often, fry it for 10 minutes.
4. Season the minced meat with tomato paste, season with salt and pepper to taste, add dried herbs and simmer for another 3-4 minutes.
5. While the minced meat is cooling, melt the butter in a saucepan.
6. Pour flour to butter, stir and fry for a couple of minutes.
7. Pour cold milk into the butter and flour in a thin stream, continuing to stir the sauce.
8. Salt bechamel to taste, boil and immediately remove from heat.
9. Pour half of the sauce into the bottom of a deep baking dish.
10. Fill the cannelloni pasta with minced meat and vegetables.
11. Place the stuffed cannelloni in the béchamel dish and pour over the remaining sauce.
12. Grate the cheese and sprinkle it on the dish, bake the cannelloni with minced meat in the oven for 30 minutes at 180 degrees.

Now you know how to cook cannelloni with minced meat according to the recipe with the photo. Bon Appetit!

Cannelloni with minced meat, depending on the recipe, may resemble naval pasta or exquisite Italian pasta. In any case, the dish will turn out to be hearty, nutritious and very tasty. Its only drawback is its high calorie content. A few tips from experienced chefs on how to prepare cannelloni with minced meat will help you get to know one of the Italian delicacies:

• Cannelloni, unfortunately, are very fragile, so you need to handle them with extreme care. To determine if there are any broken pasta in a closed box, shake it slightly right in the store - it will be clear from the sound whether whole cannelloni is or not;
• Cannelloni need to be stuffed tightly, but do not tamp the filling. So the pasta will keep its shape and will not crack;
• Whatever sauce you use, make sure that it completely covers the cannelloni at least at the beginning of cooking, otherwise they will turn out dry or will not have time to reach readiness.

Cannelloni is an Italian dish with over 100 years of history. Thanks to its exquisite taste, it received universal love not only in Italy, but also far beyond its borders. Cannelloni is traditionally prepared with vegetable or meat filling. We will look at recipes for cannelloni with minced meat and different sauces.

Secrets of cooking cannelloni with minced meat

Cannelloni are stuffed hollow tubes that are traditionally cooked with Bechamel sauce. Italian cannelloni can be purchased in any supermarket, and some housewives replace them with the hollow pasta we are used to.

Recipes for making cannelloni with minced meat are simple and accessible even for novice cooks. For those who are preparing such a dish for the first time, it will be useful to read the advice of experienced chefs:

• traditionally, cannelloni are baked in the oven, but you can pre-boil them until half cooked - this will shorten the cooking time;
• if you pre-fry the minced meat for the filling, then you need to cool it thoroughly before filling the cannelloni;
• cannelloni should not be stuffed too tightly, otherwise they may burst during cooking;
• the sauce must completely cover the cannelloni to make them juicy;
• you can add mushrooms and any vegetables to the minced meat;
• It is better to make minced meat yourself, and if you use a finished product, then you need to give preference to twisting.

Classic recipe with photos step by step

For the preparation of cannelloni, we will take ground beef, but you can replace it with any other. And to give our dish an exquisite taste, we add tomato sauce.

Compound:

• 500 g ground beef;
• 15 pcs. cannelloni;
• onion head;
• 2-3 garlic cloves;
• 2-3 ripe tomatoes;
• 150 g tomato paste;
• 150 g of cheese;
• 3 tbsp. l. sifted flour;
• 0.5 liters of milk;
• 50 g butter;
• 2-3 st. l. vegetable oil;
• a mixture of peppers and salt.

Preparation:

Cannelloni with minced chicken and mushrooms

Let's change the classic cannelloni recipe a bit and add mushrooms to the dish. And instead of the Bechamel sauce, let's make a tomato sauce.

Compound:

• 400 g minced chicken;
• 200 g of mushrooms;
• 8 pcs. cannelloni;
• onion head;
• 250 g tomato sauce;
• 2-3 garlic cloves;
• 150 g of cheese;
• paprika - to taste;
• salt and pepper mixture;
• vegetable oil;
• parsley or dill.

Preparation:

How to cook a dish in a multicooker?

Cannelloni can also be cooked in a multicooker. Such a dish turns out to be no less tasty than in the oven.

Compound:

• cannelloni - 10-12 pcs.;
• 500 g minced meat;
• 150-200 g of cheese;
• onion head;
• 2-3 garlic cloves;
• 2-3 st. l. tomato paste;
• salt and pepper mixture;
• olive oil.

Preparation:

The name "cannelloni" is a type of pasta known since the beginning of the 19th century, cylindrical in shape and larger (from 8 to 10 cm and 2 cm in diameter) than conventional pasta.

Another name is manicotti (Italian manicotti), translated into Russian - "sleeves". The cannelloni dish is nothing more than huge pasta stuffed inside.

It is accepted by the Italians as the first chef who invented the Cannelloni in 1907, Salvatore Coleta.
But back in 1907, Nicola Federico also made a great contribution to the development and popularization of this dish. Cannelloni became widespread already in 1929. The Italian Ada Boni succeeded in this.

The Italian cannelloni recipe is quite simple to make. At home, if you have the desire and the necessary products, it is possible to cook cannelloni quite quickly and easily.

Dough

In cookbooks, in recipes, it is advised to mix the necessary ingredients for the cannelloni dough: 400 g of flour, 4 eggs, 1 pinch of salt. Then knead the dough well until it is smooth and smooth and elastic.

To make the dough homogeneous, it must be kneaded well.

The dough for these giant pasta is reminiscent of the one made from fresca. This is a pasta, which certainly includes chicken eggs.

While the dough is "resting", at this time you can prepare the filling for filling the cannelloni.
Advice: To make the dough a little softer, you can add 2 - 3 tablespoons of olive oil.

Filling

The choice of filling for cannelloni pasta is a fascinating process, because their mass and they are very different in composition. Beef, pork or chicken meat in combination with vegetables and many herbs and spices can be used as a filler.

Cannelloni pasta is also widely stuffed with tomatoes and ricotta or just cheese with herbs, various vegetables and even lentils.

Several recipes for making fillings:

A wide variety of fillings are widespread: ricotta cheese with mushrooms, eggplant with mozzarella or parmesan cheese, salmon with ricotta.

This is why this dish is interesting because when cooking cannelloni with your own hands, it is possible to apply an inexhaustible flight of imagination.

Sauce

Cooking this Italian dish means more than just making the dough and filling. The main success for the taste of the dish comes from the cannelloni sauce, which can be of several types.

Often red sauce is added to the meat sleeves. It is almost always prepared as follows.
Ingredients:

• 2 liters of tomato paste (preferably homemade);
• 1/2 kg of onions (preferably shallots);
• 1/2 kg of leeks;
• some olive oil;
• thyme.

The secret to a delicious sauce in using homemade tomato paste

Preparation:

• chop onions and leeks in a blender;
• Heat olive oil well in a saucepan / pan, sauté chopped food;
• when the mass begins to change color, add tomato paste, simmer for 40 minutes;
• Add thyme a couple of minutes before the end of cooking.

White sauce (like "Bechamel") consists of:

• 50 g flour;
• 50 g butter;
• 500 ml of milk;
• seasonings - nutmeg;
• salt;
• black pepper.

Preparation:

• Dissolve the butter over low heat, preferably in a non-stick frying pan, preferably with a thick bottom;
• Then add the sifted flour, stirring vigorously so that there are no lumps. Boil for a few minutes, carefully observing, so as not to allow the mass to become too colorized;
• Remove the container from the heat, add a little warm milk, diluting the mixture;
• Put on low heat, add a little pepper, nutmeg, salt and, stirring occasionally, bring to a boil;
• Simmer for about 15 minutes until the sauce begins to thicken. Make sure that the mass does not burn to the bottom of the pan;
• When cooled, the sauce thickens a lot. It can be used later by returning the desired consistency. To do this, add a little warm milk and mix well.

For detailed instructions, see the video:

Sometimes cannelloni is served peanut sauce. It is prepared on the basis of milk or cream, with the addition of chopped walnuts and cheese.

How to form a cannelloni

After the dough and filling are ready, you can start sculpting the cannelloni:

• Roll out the dough in a thin layer, creating a large sheet, the thickness of which is less than two millimeters;
• Then cut into rectangles approximately 9 × 14 cm;
• Put the filling in the middle of the dough pieces, form tubes, rolling away from you.

Cooking methods

There are several ways to cook cannelloni.

First:

• cut rectangles of dough can be blanched for 1 - 2 minutes in salted water with the addition of a small amount of vegetable oil;
• then wrap the filling;
• Boil in salted water for 10 -20 minutes.

How long it takes to cook cooked cannelloni depends on the filling.

Second and main:

• Place the stuffed cannelloni side by side in a baking dish, in a frying pan or baking sheet;
• Pour the selected sauce so that the tubes are completely covered, sprinkle with grated cheese on top to taste;
• Bake at 200 ° C for about 10 - 30 minutes (depending on the filling) or until golden brown;
• After the dish is cooked, chill it slightly for a few minutes, and then remove with a spatula and serve for serving.

The classic way to cook cannelloni is baking in the oven

Cannelloni can be cooked in a slow cooker, which has been so popular lately:

• Place the prepared tubes on the oiled bottom of the cooking container, pour over the sauce and sprinkle with cheese;
• Set the "extinguishing" mode, leave for 20 - 30 minutes.

You will learn all the details about cooking cannelloni in a multicooker from the video:

The baking method is very convenient, especially if the blanks - tubes are bought ready-made in the supermarket. So is it necessary to cook cannelloni? If you want to try both ways, then yes.

Conclusion

The Cannelloni, which originated in, near Naples, are now the privilege of the region, although they are common throughout Italy.

Italian housewives, when composing a menu for a holiday or ordering a wedding dinner, always choose cannelloni as one of the obligatory dishes. On any Italian table, be it a pretentious party or a business dinner, you can see this dish.

In Italian restaurants, you can always find cannelloni on the menu.
Recently, in Russia, in supermarkets, blanks for cannelloni are more often sold. For example, the "Barilla" brand.