Cannelloni with meat and vegetables (Princess pizza maker)

Cannelloni with meat and vegetables (Princess pizza maker)

Category: Dishes from cereals and flour products

Ingredients
Cannelloni
Chopped meat
Onion
Carrot
Sweet pepper
Parsley
Couscous
Egg
Sour cream
Mayonnaise
Sweet and sour sauce
Cheese
Spice
Salt
Pepper
Water

Cooking method

• I had to cook this dish for dinner today, because I made too much minced meat for stuffing eggplants for lunch. The remaining mince was not wasted)))
• In the bowl of the blender chopper, prepare the minced meat. Minced meat can be cooked to your liking. I took for the mince: pork, onions, carrots, bell peppers, parsley, an egg, couscous, mayonnaise, salt, pepper, spices.
• We fill the culinary bag with minced meat and stuff the cannelloni.
• The sauce can be anything you like. I took sour cream, HEINZ sweet and sour sauce, HEINZ Caesar sauce, water. Beat all the ingredients in a blender bowl. The sauce should not be thick, otherwise it will thicken even more in a pizza maker and stick to the work surface. All excess water will evaporate during cooking.
• Place the stuffed cannelloni in a pie pan (I have Regent Inox "Easy"), pour over the sauce.
• We put the form in a cold pizza maker, cook the dish for 30 minutes.
• Sprinkle the cannelloni with grated cheese and leave in the switched off pizza maker for another 5-10 minutes.
• You can serve ready-made cannelloni with any sauce, but I prefer all pasta with sweet and sour, so I took again the HEINZ sauce with pieces of vegetables and pineapple.
• Bon Appetit!

Note

Cannelloni (Italian cannelloni) is an Italian pasta (macaroni) in the form of tubes with a diameter of about 2-3 cm and a length of about 10 cm. There is also another name - manicotti (Italian manicotti). Both names are used in Russian (and in English) with almost the same meaning. But it would still be correct to call the finished tubes - manicotti (Italian manicotti - muffs, sleeves), and the sheets of paste that need to be rolled up on their own - cannelloni (Italian canno - tube, reed)

MMMMM, sweets))) And cannelloni fill raw or boiled?

Sveta! Without preliminary boiling (it is written there directly on the package). Very convenient to fill with a cooking bag, the process is instant.
I remember how in Soviet times my mother stuffed thick boiled pasta (I don't remember their name)! That's where the jewelry work was)))

Thanks, I'll bookmark