Cannelloni

[Cannelloni]

The fact that this recipe is obtained is probably not a classic version, but it is very tasty and cooks quickly.

Cannelloni

Let's prepare the minced meat.
500 g mixed minced meat, one large onion, finely chopped, 100 ml thick tomato juice, salt, pepper, fresh or dry herbs and seasonings (I usually add pizza mix or Italian herbs) to taste. Mix everything well.
Fill dry cannelloni with minced meat and place in a silicone or well-oiled baking dish.
I have two options.
1. Creamy.
Fry flour in butter, pour in, stirring the cream. When the sauce thickens, season with nutmeg, salt, white pepper to taste. You can add defrosted spinach. Top up with hot water (broth can be added instead of water). Pour the cannelloni sauce (the sauce should cover them), put in an oven preheated to 180 ° and bake for 40 minutes. When the sauce boils, reduce the heat. About 15 minutes before being ready, sprinkle with grated hard cheese and return to the oven. Serve sprinkled with parmesan or any grated cheese.





2. Tomato.
Cut the onion into cubes, fry until soft, add the carrots, grated on a coarse grater, fry everything together until golden brown. Sprinkle lightly with flour, fry, add tomato paste or juice, a little ketchup, a teaspoon of sugar, season to taste with salt and pepper. You can add a couple of tablespoons of sour cream (optional). Pour in hot water (broth can be added instead of water), boil.
Pour the cannelloni sauce (the sauce should cover them), put in an oven preheated to 180 ° and bake for 40 minutes. When the sauce boils, reduce the heat. About 15 minutes before being ready, sprinkle with grated hard cheese and return to the oven. Serve sprinkled with parmesan or any grated cheese.

Stella, I don't know what is the correct way to cook cannelloni, but I like this one better. The first time I boiled the cannelloni until half cooked, stuffed it, and then put it out. Morochno, it is not possible to preserve the integrity of the pasta. It is better to cook longer, it will be more beautiful.
Thank you!

I always fill dry canellones. Only I do not grease the mold with oil, but pour a little (about a third) of the sauce (most often béchamel, or béchamel with mushrooms) on the bottom of the mold. I put the filled dry canellone there, pour the remaining sauce.

Thank you, now I will do this too!

To health