Cannelloni with minced meat - Italy on a plate! Cooking cannelloni with minced meat and cheese, mushrooms, tomatoes, spinach with sauce. Cannelloni with minced meat Cannelloni recipe with tomato sauce
1. To make tomato sauce, first fry chopped garlic in a little olive oil. Then add the sauce (you can buy it ready-made or make it yourself by chopping fresh tomatoes without the skin). Season with salt and pepper to taste, add spices. The sauce needs to be boiled down a little over medium heat, and then set aside for a while.
2. Pour some oil into a separate frying pan and heat it up. Place the minced meat and spinach. Season with salt and pepper to taste and fry until almost tender. The recipe for making cannelloni in tomato sauce can be used for other filling - vegetable or cheese, for example. Remove the minced meat from the heat and cool.
3. The next step is to prepare the Bechamel sauce. To do this, melt a small piece of butter and add flour to it. Stir until golden brown and add milk in a thin stream. Boil the sauce, stirring constantly so that there are no lumps, until thickened and set aside.
4. Place a couple of tablespoons of tomato sauce on the bottom of the ovenproof dish. Stuff the cannelloni with the cooled filling and place in a mold.
5. Place the Béchamel sauce and spread over the entire surface. If desired, cannelloni in tomato sauce can be made at home without adding Bechamel.
Cannelloni- one of the types of Italian pasta in the form of tubules. Due to its rather large size, this type of pasta is perfect for stuffing. Perhaps, before starting to consider the recipe, you will be interested to know about the history of this dish. Like many dishes famous all over the world, cannelloni were born completely 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 it with a skewer. The dish in the form of stuffed pasta was appreciated by the management, and later by the guests of the restaurant. Cannelloni with minced meat- one of the most delicious dishes of Italian cuisine. 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, three of the most commonly used ones can be distinguished - these are béchamel sauce, tomato sauce and bolognese.
Cannelloni with minced meat in tomato sauce 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-style pasta, pasta casseroles with minced meat, then this recipe, too, I'm sure should 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 to 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 cruciform cut at the top of the tomatoes. Pour boiling water over the tomatoes and leave for 15 minutes. Use a sharp knife to remove the skin from them. Cut into two to four pieces, depending on the size. Place the tomato slices in a blender bowl. Chop until puree.
Peel the onions and carrots. Grate the carrots on a medium-sized grater.
Cut the onions into small cubes.
Place the onions and carrots in a skillet with olive oil.
Stir with a spatula and 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.
Remove the prepared tomato cannelloni sauce with minced meat from the stove. Let it cool down a little. In the meantime, we will prepare (fill) the minced meat. Transfer it to a bowl. Add the mashed onions. Add salt and black pepper. Mix the minced meat thoroughly.
Stuff the canneloni pasta with minced meat using a teaspoon.
Try to fill the minced meat tightly. Grease the mold with a piece of butter. Place the canneloni tubes in a baking dish close to each other.
Cover them with tomato paste.
On top of it, lay another layer of stuffed canneloni with minced meat.
Pour the remaining tomato sauce over everything.
Sprinkle the canneloni with grated cheese. The classic recipe uses parmesan, but instead any other hard cheese, for example, the favorite and affordable "Russian" cheese, is perfect.
So that our casserole is properly baked, and the pasta is soft and juicy, be sure to cover the form tightly with foil or close the lid. Place in a hot oven for 30-35 minutes. 5 minutes before the end of cooking, remove the foil to allow the cheese to brown. That, in fact, is all.
As you can see, preparing this dish is easy and simple. And this is how it looks in section. Cannelloni with minced meat and tomato sauce traditionally served with vegetable salads. Enjoy your meal.
Cannelloni with minced meat in tomato sauce. Photo
Pasta casserole with sausage and cheese
Friends are glad to welcome you to my blog. How are you ?. Today we will understand and learn how to cook an Italian dish " Cannelloni with minced meat". Someone may hear it for the first time, but someone may not, here, using the example of several recipes, we will figure out what's what. I must say right away that the recipe was sent to me by my subscriber and regular reader Roman N., and he prepared it with two different sauces: tomato and cream. Seeing this beauty, I could not resist and not check if it is really that delicious? And made cannelloni with béchamel sauce. And you know, I didn’t regret it, the result pleasantly surprised me.
Maybe you saw in stores on the shelves with cereals and noodles, such large pasta in the form of tubes. Never wondered what they are for? Do not cook soup with them)))! So it is these pasta that are stuffed with any filling, most often minced meat, and then baked in the oven under your favorite sauce. Yes, yes, the filling and sauce can be any, and the final taste of the dish depends on their choice.
Cannelloni on the left, minced meat filling for them on the right
Today's cannelloni will be cooked under three different sauces and each is good in its own way. But the filling will be one, only in the last recipe it will differ slightly in the presence of smoked brisket, which will give it a distinctive taste. In general, read to the end and see for yourself, and in order not to lose the recipe, save it on your social page. networks.
Looking at such cylindrical hollow tubes, the first thing that comes to mind is to stuff them with something. And the most popular and easy-to-prepare filling is probably minced meat. Let's start our recipes with its preparation ...
These large stuffed pasta can easily feed an adult, literally a few pieces.
Filling Ingredients:
- Minced meat - 1 kg.
- Onions - 1 pc.
- Tomato - 1 pc.
- Salt and pepper to taste
- Olive oil
The minced meat, which we will now prepare, will be stuffed with the cannelloni of the first and second recipes (for tomato sauce and with cream). And we will start cooking with finely chopping onions. It doesn't matter which onion is red or white, it is important to chop it finely and fry it over moderate heat in olive oil.
In Italy, it is customary to cook in olive oil, as this is an olive country, but it should not be heated too much like ordinary vegetable oil! .. This must always be remembered.
When the onion is slightly fried and becomes almost transparent, send the minced meat to it. It does not matter what minced meat is, it can be beef, pork, chicken or mixed. Fry until the minced meat looks like ready-made.
When the minced meat completely changes color, we salt it to taste (you can also pepper it to taste) and add a finely chopped tomato to it, mix well. All this time, the maximum heat should be under the pan.
If the tomato is small, add two. If you wish, you can remove the skin from them, and in order to do this with ease, scald the tomatoes with boiling water, and then cool in cold water.
Next, make a medium fire and you can cover with a lid, let the filling stew properly. In this state, over low heat, you can simmer for up to 1.5 hours, make sure that the minced meat does not burn and add water little by little. The filling should be smooth.
Ready! Minced meat for cannelloni is ready. Now we move on to the next stage of cooking, specifically ...
Cannelloni with minced meat - a step-by-step recipe in the oven with cream and cheese
Sauce Ingredients:
- Cream
- Cheese - 100 grams
- Salt and pepper to taste
Let the filling cool before we start stuffing Cannelloni. It is best to stuff it with your hands, it will be faster and better. The filling must be properly tamped inward so that it does not fall out during baking.
My daughter is doing an excellent job with this task. She is happy to somehow help me in the kitchen.
Several pieces of such tubes can easily feed an adult man. Therefore, it is not difficult to count how many pieces you need to prepare, for example, for the arrival of guests, so that there are no unnecessary ones left.
It remains to pour the cream and put the cheese on top. The cheese can be grated or sliced.
You can add salt and ground pepper to taste. We put it in an oven preheated to 170 degrees for 40-50 minutes until cooked.
In principle, the filling is already ready and there are only two hundred left until the "pasta" is ready. As soon as they are easily pierced with a fork, then everything is ready. You can take it out and serve it to the table.
And now another similar recipe from the same subscriber Roman N. The only difference is in the sauce ...
Cannelloni with minced meat in tomato sauce in the oven
Tomato Sauce Ingredients:
- Onions - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Tomato paste - 1 tbsp l.
- Garlic - 5 cloves
- Bay leaf - 3 pcs.
- Salt and pepper to taste
Did you know that this form of pasta was invented in Italy in 1907. One very smart and professional modern chef suggested that such tubes were invented and twisted from a boiled lasagna leaf, and only then they invented a special solid flour blank.
Since this dish was prepared at the same time as the previous one, the steps for preparing the filling are the same. In the same way, stuff the cannelloni with minced meat and place on a baking sheet.
Now you have two options.
1. Fill the stuffed cannelloni with homemade lecho, in which tomatoes, Bulgarian pepper, onion, carrot and all the necessary spices, add a little water to cover the products and put it in the oven, preheated to 170-180 degrees for 40 minutes, until tender.
Sprinkle cheese on top 10 minutes before cooking, if desired.
2. But if you do not have such a home lecho, then there is no need to be upset, there is a way out.
Cannelloni tomato sauce with minced meat
In a small amount of vegetable oil, fry the onion and finely grated carrots in half rings. Next, add the finely chopped tomato and a tablespoon of tomato paste.
Fry for 4 minutes and fill everything with water. Salt and pepper to taste and wait until it boils.
After that, add a few cloves of garlic and a couple of leaves of lavrushka through a press. Boil for 2 minutes and pour our stuffed pasta with the resulting sauce.
Agree, everything looks so appetizing that I could not help but check and cook something similar myself. The following recipe and photo material is already mine personally, and not my subscriber. By the way, the background on which I took some pictures was presented by my friend Denis P. (xoxu.ru) when I was visiting him, for which a special thanks to him.
I chose my favorite sauce for the dish ...
Stuffed cannelloni with béchamel sauce
As you already understood, there can be many cannelloni sauces, but the most common is béchamel sauce. It is believed that this sauce was invented in France, but in Italy a lot of dough dishes are prepared with it.
Filling Ingredients:
- Minced meat - 1 kg.
- Smoked brisket - 100 grams
- Onions - 1 pc.
- Tomato - 1 pc.
- Tomato paste - 2 tbsp l.
- Rusks - 3 tbsp. l.
- Cheese - 50 grams
Bechamel sauce ingredients:
- Butter - 80 grams
- Flour - 3 tbsp. l.
- Milk - 400 ml.
- Salt - 1 tsp
- Nutmeg - 0.5 tsp
How to make cannelloni with minced meat and béchamel sauce
1. First, lightly fry the finely chopped onion, and then add the diced brisket to it. It will add a pleasant smoky flavor to the filling.
2. When the onion becomes transparent, add the minced meat and fry until it becomes crumbly. If your minced meat is very watery, then the water should evaporate first, and after that it will begin to fry.
3. Already in the crumbly minced meat, add the diced tomato and tomato paste. Simmer over medium heat for another 30 minutes.
4. At the end add crackers and finely grated cheese. This will make our filling thick and prevent it from falling apart when baked.
If at the time of preparation you did not have ready-made crackers at hand like mine, then just take the bread, cut it into cubes and dry it in the oven. Then put the crackers on the newspaper, cover with the second part of the newspaper and crush the crackers into crumbs.
While the filling is cooling, prepare the béchamel sauce.
5. Melt the butter in a saucepan. Stir with a whisk and gradually add flour. When the flour has absorbed all the butter, pour in cold milk.
Now we don't go anywhere from the stove, but constantly stir with a whisk. The milk will heat up and the flour will dissolve and the sauce will thicken. Finally, add salt and nutmeg.
6. Put the stuffed cannelloni in a baking dish and pour the prepared béchamel sauce.
We put the form in an oven preheated to 180 degrees for 40 minutes, until tender. If desired, sprinkle with grated cheese 10 minutes before cooking.
Done, we invite everyone to the table and bon appetit!
Now that you know what cannelloni is and the principles of their preparation, you can experiment with the filling, take any other meat instead of minced meat, vegetable, fish or your favorite. And I'm waiting for reviews about the dish in the comments.
Today I will offer you my version of cooking cannelloni with meat filling in tomato sauce. A dish of Italian cuisine, so all the products are simple, affordable, and the dish itself is tasty and satisfying.
We will prepare all the products. You can take any spices, seasoning for pasta is good. Some housewives add garlic to the minced meat, I don't. You can take fresh tomatoes for the sauce.
Heat 1 tbsp in a skillet. l. vegetable oil, ideally olive, and fry for about 5 minutes first half of the grated carrots and half of the onion, chopped into small cubes. Then add the minced meat and break the lumps with a fork, fry the minced meat with vegetables for 10-15 minutes. All liquid should evaporate. Salt the filling to taste.
Stuff the tubes with the minced meat and place them in the mold.
Pour the second spoonful of oil into the pan, fry the second half of the grated carrots and diced onions in it. Cook until soft, 5-7 minutes.
Then add tomatoes in their own juice or chopped tomatoes, spices, salt and black pepper. Simmer the sauce for 10 minutes.
Pour 100 ml of water into the bottom of the canneloni dish. Pour the cannelloni sauce on top and send to the oven, preheated to 170 degrees for 25-30 minutes.
Arrange the finished canneloni on portioned plates and serve.
Ingredients:
- 500 g minced pork and beef
- 8 cannelloni tubes
- 2 cloves of garlic
- 1 onion
- Olive oil
- 1/2 tsp salt
- 1 s.l. chopped parsley
- 1 egg
- 150 g parmesan
Ingredients for Tomato Sauce:
- 2-3 tbsp olive oil
- 1 onion
- 2 large tomatoes
- 4 tablespoons tomato paste
- 1 tsp dried basil
- 1-2 tsp Sahara
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Cooking method:
Cannelloni with minced meat is a traditional Italian recipe. This pasta is made up of tubes that are filled with various fillings. In this case, minced meat was used.
Often there are options for tuna, spinach, and mushroom fillings. Tomato or béchamel is used as a sauce.
I prepared the first option, as this sauce has an extraordinary aroma of fresh tomatoes and basil, which cannot be compared with anything else.
Let's start preparing the dish by preparing the filling for the cannelloni. Fry finely chopped garlic in olive oil until golden brown. 
Then add onions to it. 
As soon as it absorbs the oil and becomes transparent, put the minced meat. 
We fry it on low heat for 7-8 minutes, until it becomes a homogeneous mass, which will have a light brown tint. 
Remove the minced meat from the heat and let it cool well. Then we transfer it to a deep container and add salt, black ground pepper, chopped parsley. 
We break one egg there. 
It is a bonding component that will prevent the minced meat from falling apart. We mix all this and move on to preparing the tomato sauce for cannelloni.
To do this, you can use fresh tomatoes, tomato puree, or tomatoes in your own juice. I took fresh ones, so I pre-scalded them with boiling water and peeled them off. And then she chopped them in a blender. 
Fry one more onion in olive oil, then add tomato puree and tomato paste. 
Stir the sauce and let it boil. Then add salt, black pepper, sugar and dried basil.
Do not forget to try, as the indicated proportions of spices may not be enough for your particular case. Leave the tomato sauce to simmer for another 3-4 minutes. 
Now you can start stuffing the cannelloni. We put the filling in the tubes not very tightly, so that there is a little space at the edges. 
Pour a couple of tablespoons of tomato sauce at the bottom of the mold and distribute it evenly over the entire surface. 
Lay out the cannelloni layer. 
Pour the remaining sauce on top of the pasta. If you don't have enough sauce, you can dilute it with boiled water, but do not forget to add a little spice then. It is necessary that it covers the cannelloni almost completely. 
Then sprinkle the dish with grated Parmesan. 
Cover with foil and put in the oven for 45 minutes at 230 degrees. 
10 minutes before the end of cooking, remove the foil and let the parmesan brown. Cannelloni with minced meat in tomato sauce can be served. Bon Appetit. 
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