Cannelloni with meat filling
Total time 1 h.
Preparation 30 m.
Preparation 30 m.
Easy
Number of servings
8
Ingredients
Cannelloni
250
g
Mixed minced meat
500
g
Tomatoes
500
g
Hard cheese
150
g
Onions
200
g
Garlic
3
clove(s)
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Bechamel sauce
Milk 1.5%
1
l
Butter
50
g
Wheat flour
3
tbsp.
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 342 g)
Proteins 25 g
Fats 30 g
Carbohydrates 39 g
Calorie content 506 kcal
Cooking steps
Cannelloni is pasta in the form of large tubes filled with minced meat and baked in sauce.
1
Let's prepare the necessary ingredients.
Grate the cheese on a medium grater.
Wash the tomatoes. We make a cross-shaped cut on each and lower it into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes.
Peel the onions and garlic and chop finely.
Let's prepare the necessary ingredients.Grate the cheese on a medium grater.
Wash the tomatoes. We make a cross-shaped cut on each and lower it into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes.
Peel the onions and garlic and chop finely.
2
Fry onion and garlic in vegetable oil until golden brown.
Fry onion and garlic in vegetable oil until golden brown.
3
Add the minced meat and fry over medium heat for 5 minutes, stirring with a spatula and breaking up lumps.
Add the minced meat and fry over medium heat for 5 minutes, stirring with a spatula and breaking up lumps.
4
Add tomatoes, salt and pepper to taste. Fry for another 10–15 minutes.
Cool the finished filling completely.
Add tomatoes, salt and pepper to taste. Fry for another 10–15 minutes.Cool the finished filling completely.
5
Let's prepare Bechamel sauce.
Let's prepare Bechamel sauce.
6
Melt the butter in a saucepan. Add flour and fry a little.
7
Gradually add 300 ml of cold milk to the butter-flour mixture, stirring constantly with a wooden spatula. Stir the sauce until smooth. Pour in the remaining milk in small portions and mix well.
Gradually add 300 ml of cold milk to the butter-flour mixture, stirring constantly with a wooden spatula. Stir the sauce until smooth. Pour in the remaining milk in small portions and mix well.
8
Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat. Add salt and pepper to taste.
Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat. Add salt and pepper to taste.
9
Fill the cannelloni with meat filling.
Do not overfill, otherwise the tubes may burst.
Fill the cannelloni with meat filling. Do not overfill, otherwise the tubes may burst.
10
Place half of the bechamel sauce in a baking dish. Top filled with cannelloni.
Place half of the bechamel sauce in a baking dish. Top filled with cannelloni.
11
Spread the remaining sauce.
Place in an oven preheated to 180°C for 30 minutes.
Spread the remaining sauce.Place in an oven preheated to 180°C for 30 minutes.
12
After 30 minutes, sprinkle the cannelloni with cheese and bake for another 10-15 minutes.
Bon appetit!
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