Cannelloni with minced meat

Special pasta intended for stuffing - large cannelloni tubes. Stuffed cannelloni are easy to prepare and the tubes are convenient for filling. This dish can even be prepared for breakfast and filled with almost any minced meat. Most types of this pasta do not even require pre-boiling.

As experts say, you can stuff anything as long as it has a hole in it. There is some truth in this, of course. For example, stuffed cabbage, as some of my foreign friends call it. And also incredibly tasty, which we always prepare the way they do it in the Balkans.

In Italy, where the abundance of types of pasta is as great as the number of options for its preparation, a special pasta is made intended for stuffing. Usually these are either huge “shells” - Conchiglie, or rectangular baking sheets. But more often these are large tubes - cannelloni. Stuffed cannelloni is a simple, affordable and very repeatable recipe.

Usually the pasta is first boiled and then baked. But there is a term for cannelloni - al forno, literally “to bake”, no pre-cooking or ohne vorcochen - “without pre-cooking”. Stuffed cannelloni are placed in a mold, filled with bechamel sauce, tomato and placed in the oven. Sometimes they try to stuff already boiled cannelloni. But when cooked, they increase in size and do not hold their shape well.

Cannelloni are similar to the usual large pasta. It’s hard to make a mistake here, they are cylindrical in shape, about 2-3 cm in diameter and up to 10 cm long. An ideal shape for stuffing with whatever you like.

To quickly prepare stuffed cannelloni, I advise you to stick to vegetable filling, limiting yourself to seasonal vegetables. As a rule, at any time of the year there are onions, carrots, garlic, herbs and tomatoes in the refrigerator: fresh, canned or homemade tomato juice. Depending on the season, you can add zucchini or zucchini, eggplant, bell pepper, stalked celery, leek, etc. to the minced meat. Give free rein to your imagination, and the stuffed pasta will delight you.

Ingredients (2 servings)

Cannelloni 8-10 pcs
Eggplant 1-2 pcs
Tomato 4 pcs
Onion 1 piece
Bell pepper 2 pcs
Garlic 2-3 cloves
Basil, parsley 2-3 sprigs
Tomato sauce 1 cup
Olive oil 3 tbsp. l.
Salt, sugar, black pepper, nutmeg to taste

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Stuffed cannelloni. Recipe

Cannelloni pasta, like any other pasta, should be taken of high quality, and not a mix of soft flour of unknown origin.
There are high-quality types of cannelloni on sale, and there is always plenty to choose from. The number of cannelloni tubes is determined not so much by the volume of vegetable filling as by the capacity of the baking dish that is available. It is necessary that all the tubes fit freely into the mold in one layer. For example, the disposable foil mold I chose held 8 cannelloni. Cannelloni
Vegetables for the filling and for the sauce in which the cannelloni will be baked should be fresh and, if possible, young.
For the filling you should choose carrots, onions, garlic, parsley and basil, as well as seasonal vegetables - eggplant, peppers, tomatoes. Seasonal vegetables for filling
For the sauce, you need to prepare a glass of ready-made homemade or 2-3 large ripe tomatoes, bell peppers and garlic.
The sauce is easy to prepare, regardless of the source of the tomato. Vegetables for sauce
Peel the carrots and cut into cubes the same size as vegetables are cut for.
Heat 2 tbsp in a frying pan. l. olive oil and fry the carrots in it until soft and lightly browned. Next add finely chopped bell pepper and diced onion. Fry everything together over medium heat, stirring. Fry carrots, onions and peppers
Bake the eggplant in the oven or microwave until soft.
Scald one tomato with boiling water and, after removing the seeds and skin, chop it with a knife. Also peel and chop the garlic clove with a knife. Add chopped tomato pulp to the fried vegetables, add salt and pepper to taste. Reduce heat, cover the pan with a lid and simmer the vegetables over low heat for about 10 minutes. The carrots must be completely ready. Add tomato pulp to vegetables
Cut the baked eggplant in half lengthwise and scoop out the flesh with a spoon.
Chop the eggplant pulp with a knife. Remove the leaves from the parsley and basil sprigs and chop them. At the same time add eggplant pulp, herbs and garlic to the fried vegetables. Add garlic, baked eggplant and herbs
Stir vegetables, fry for 1 minute.
Next, turn off the heat and, covering the frying pan with a lid, let the vegetables cool for 10-15 minutes. Allow the minced meat to cool slightly, covered.
While the filling is cooling, prepare the sauce.
If you have homemade tomato sauce, that’s ideal. Otherwise, remove seeds and skin from the remaining tomatoes and grind the pulp into a puree in a blender. In a small frying pan, heat 1 tbsp. l. olive oil and fry finely chopped bell pepper in it. The pepper should begin to brown, but not burn. Roast bell peppers for sauce
Add tomato sauce or fresh tomato puree.
Add chopped garlic - 1-2 cloves, a pinch of grated nutmeg and 0.5 tsp. Sahara. Salt and pepper - to taste. Don't forget that homemade tomato sauce already contains spices, so all the spices are to your taste. Simmer the sauce covered over medium heat for 10 minutes. Stew peppers with tomatoes under a lid
So, everything is ready to prepare delicious cannelloni.
One by one, fill each cannelloni tube with cooled minced vegetables. You don’t need to push it too hard, just fill it with as much minced meat as will fit, if you don’t compact it. Place the filled cannelloni on a plate. Fill the cannelloni with minced vegetables
Pour a quarter of the prepared tomato sauce into the bottom of the baking dish, spreading it evenly.
By the way, the sauce is quite hot, and if you use an aluminum pan, you can get burned. It is better to place the mold in advance on a ceramic or other heat-resistant dish and place it in the oven. It's more convenient and safer. Pour some of the tomato sauce into the mold
Place the stuffed cannelloni in a ramekin on top of the sauce.
It is not important to leave gaps or not; the paste will swell a little when baked and in any case will fill all the gaps. But you shouldn’t dump the filled tubes in a pile either. Place the filled cannelloni in the pan on top of the sauce
Carefully pour all the tomato sauce you have over the stuffed pasta. The sauce should fill all the gaps and all the pasta should be in the sauce. This is important because the pasta must be cooked and cooked. And the lack of contact of the pasta with the liquid sauce will leave hard areas of the paste. If it happens that there is not enough sauce, it is quite acceptable to add a little boiling water or regular tomato juice.

Since childhood, I have loved various stuffed dishes. I remember how, a long time ago, large tubes of pasta were sold in stores; they were placed in boxes in even rows; my mother often filled them with minced pork, then baked them in tomato. This is how in Italy they prepare cannelloni with minced meat - a typical pasta dish with filling. Despite its simplicity, it is incredibly tasty.

This type of pasta is a common pasta product. The paste looks like large tubes, up to 10 cm long and up to 3 cm in diameter. Factory-produced dry pasta is quite hard, so it fills easily and keeps its shape. I read somewhere that this terminology is not entirely correct. Tubes are usually called manicotti (sleeves or armlets), and flat sheets of pasta, similar to lasagna, are rolled into a tube when stuffed; the Italians call cannelloni.

The most common types of filling are all kinds of cheeses, herbs - mainly spinach, and meat. The baking sauce is bechamel or similar, but it is not always used. They prefer to cook cannelloni with meat by baking it in a tomato or, what is tastier, in the pulp of ripe tomatoes. There are recipes in which stuffed pasta is steamed or cooked in a frying pan.

The dough for this pasta contains eggs and is usually yellowish in color. In composition and density it is close to lasagne. If high-quality flour from durum wheat is used for the dough, the paste practically does not swell during cooking, maintaining its shape. It is important that when cooking there is enough liquid in the sauce to cook the pasta.

What kind of mince to fill cannelloni with?
Even though the most popular filling is cheese and spinach, I wanted to make a filling using pork fried with onions. Meat goes better with tomato, and the dish turns out very satisfying.

The name of pasta is often used for the general name of dishes made from it, only the type of filling is specified. Preparation of minced meat is not much different from that used for or. The meat is fried with onions until cooked, since when baking the pasta the filling may not have time to cook. You can use fresh or canned tomato pulp as a sauce.

Italian large cannelloni are very tasty to prepare with minced meat fillings: vegetable, mushroom, meat or chicken. Choose the best recipe!

Cannelloni are large tube-shaped pasta designed for stuffing. Cooking with them is a pleasure; the fillings can be completely varied: both vegetables and meat.

Cannelloni 16 pcs
Minced rabbit 350 grams
Leek 1 stalk
Shallot 2 pcs
Carrot 1 piece
Parsnip 1/3 root
Garlic 3 cloves
Cilantro 3-4 sprigs
Parsley (greens) 3-4 sprigs
Parmesan cheese 60 grams
Milk 500 ml
Premium wheat flour 2 tbsp
Butter 60 grams
Olive oil 2 tbsp
Nutmeg 1 tsp
Ground black pepper 1 tbsp
Salt to taste

Grate the carrots and parsnip root on a medium grater, finely chop both types of onions, and fry the vegetables in a mixture of butter and olive oil.

Prepare meat stew: add minced rabbit to sautéed vegetables, loosen it with a spatula and fry until half cooked.

Chop the parsley, garlic and cilantro and add to the meat stew. Salt the mixture and season with ground black pepper.

Stuff the cannelloni tubes tightly with the meat ragù.

Prepare bechamel sauce: melt the rest of the butter in a frying pan, sift the wheat flour, pour in the milk in a thin stream, stirring constantly to avoid lumps, season with nutmeg.

Place the stuffed cannelloni in a ceramic dish, pour in bechamel sauce and bake in an oven preheated to 180 degrees. Baking time 40 minutes.

About 5-7 minutes before it’s ready, sprinkle the cannelloni with grated Parmesan and put it back in the oven for a while. Serve with sprigs of fresh parsley.

Cannelloni is a rather unusual type of Italian pasta for us, which is a very large hollow tube intended for stuffing with a wide variety of fillings that your stomach requires and your soul desires. These pasta, impressive in size, can not be found in every store, however, they cannot be considered a rarity either, since they are almost always on sale in large chain supermarkets and hypermarkets at a reasonable price. Although we are accustomed to first boiling pasta and only then pouring over it with some special sauce, in the case when we are dealing with cannelloni, the sequence of actions should be fundamentally different - the raw tubes are first filled with a pre-prepared filling, after which they are generously poured with tomato or cream sauce and bake in the oven until done.

Cannelloni with minced meat is one of the most popular options for preparing this amazing pasta, and if you have never tried this type of pasta, I highly recommend starting your acquaintance with it. In this recipe, cannelloni are filled with a hearty and delicious bolognese sauce, which is minced meat fried with onions, garlic and herbs in a thick and rich tomato sauce, then baked under a delicate milky béchamel sauce, covered with a spicy melted cheese crust. The result is a dish simply amazing in taste and consistency, which is reminiscent of the famous lasagna Bolognese and spaghetti Bolognese and is quite capable of decorating even the most sophisticated holiday table.

Recipe 2: stuffed cannelloni in the oven

Cannelloni: 10-12 pcs;
Homemade minced meat: 400 gr;
Carrots: 1 piece;
Onions: 1 piece;
Garlic: 3 cloves;
Olive oil: 2 tablespoons;

For the Bechamel sauce:

Milk: 300 ml;
Flour: 2 tablespoons;
Butter: 30 grams;
Salt: a pinch.

Prepare homemade minced meat. To do this, grind 200 grams of pork and 200 grams of beef in a meat grinder.

Finely chop the garlic and onion.

Peel the carrots and grate on a fine grater.

Place a frying pan with olive oil on the fire, then stir-fry the onion and garlic in it (5 minutes).

Then add carrots and fry for another 3-4 minutes.

Then add the minced meat and continue frying for about 10 minutes, stirring the contents of the pan periodically so that large lumps do not form.

Stuff the cannelloni with the prepared minced meat.

Place them in a baking dish and pour over. Place all this in an oven preheated to 180 degrees for 30 minutes.

Serve the finished stuffed cannelloni with white semi-sweet wine or just as is.

Cannelloni with minced meat in the oven: recipe step by step

300-350 grams of cannelloni;
Minced beef or pork – 400 grams;
One carrot;
Onion head;
150 grams of sausage cheese;
Sour cream – 100 ml;
Mayonnaise – 100 grams;
3-4 garlic cloves;
100 ml milk;
Vegetable oil;
A little salt and ground black pepper.

How long should it be cooked – 1 hour.

Number of calories – 290.

We wash the carrots, clean off all the dirt and grind them with large shavings;
Remove the skin from the onion head and cut into small cubes;
Place a frying pan on the fire, add vegetable oil, and heat it up;
Add chopped vegetables to the heated oil and leave to fry for 10 minutes. Mix everything;
Then put the minced meat there, add salt, sprinkle with ground black pepper, stir, add some water and cook for 15 minutes;
After this, remove the filling from the stove and leave to cool;
Meanwhile, prepare the cheese sauce. Cut a piece of sausage cheese into small slices. Place them in a blender cup or food processor. Grind the cheese into small pieces;
Next, put mayonnaise, sour cream in a separate cup, mix everything;
Add cheese to the mixture of sour cream and mayonnaise and mix;
Peel the garlic cloves, squeeze them with garlic cloves and add to the sauce. Stir everything;
Then add milk, mix everything, the spicy sauce is ready;
Fill the cannelloni with minced meat and vegetables;
Carefully coat a deep baking tray with vegetable oil and place the stuffed paste there;
Pour cheese sauce over everything;
Preheat the oven to 180 degrees and remove the pan. Leave to bake for 30 minutes.

Recipe 3: cannelloni with Bechamel sauce (with photo)

This is a wonderful alternative to homemade dumplings or Italian lasagna with minced meat - it cooks faster and tastes just as good.

Ground beef 400 g
Cannelloni 150 g
Onion 1 pc.
Refined sunflower oil 2 tbsp. l.
Ground black pepper 2 pinch
Italian herb mixture 2 tsp.
Tomato juice 200 ml
Salt 3 pinch
Parmesan cheese 100 g
Garlic

For the Bechamel sauce:

Butter 50 g
Milk 1000 ml
Wheat flour 3 tbsp. l.
Ground nutmeg 1 tsp.
Salt 1 pinch

Recipe 4: how to cook cannelloni in Italian

cannelloni – 300-350 grams;
carrots – 1 pc.;
onion – 1 pc.;
minced beef (or pork) – 400 gr.;
salt and spices;
vegetable oil - for frying;
sausage cheese – 150 gr.;
sour cream – 100 gr.;
mayonnaise – 100 gr.;
garlic – 3-4 cloves;
milk – 2-3 tbsp.

Wash medium-sized carrots well and grate them. Peel a small onion and finely chop.

Pour refined vegetable oil into a heated frying pan and fry the vegetables for 10 minutes, stirring occasionally.

When the vegetables are fried, add fresh minced meat, mix all the ingredients and add a little salt, add spices to taste, add a small amount of water and simmer for 15 minutes.

The cannelloni filling is ready.

Let's start preparing a spicy sauce from sausage cheese, which needs to be cut into small pieces. Place the cheese pieces in the bowl of a blender or food processor.

And grind it.

Place thick sour cream and mayonnaise in a separate bowl.

Add chopped cheese to the sour cream and mayonnaise in the bowl. Squeeze the garlic here.

Mix all ingredients for the sauce vigorously and add a little milk. Spicy Italian sauce is ready.

Fill the cannelloni pasta with cooled, already fried minced meat with vegetables and place in a square baking dish, previously greased with butter. Do not overdo it with the filling, because if there is too much minced meat, the pasta will burst.

Pour the sauce generously over the top of the cannelloni with the minced meat until they are covered.

The oven should be preheated to 180 degrees and the cannelloni should be baked for 30 minutes.

The dish is ready. Serve the original dish with the resulting golden cheese crust directly to the table, let every member of your family feel this unforgettable aroma.

Cannelloni with minced chicken in a slow cooker

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 just as juicy and tasty. Following this recipe, you can prepare cannelloni with sauce, 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 water;
2 tbsp. l. olive oil;
Salt pepper.

Cooking method:

Place the minced meat in a plate, add salt and pepper to taste, stir.
Chop the onion into cubes and grate the carrots on a medium grater.
Scald the tomato with boiling water, then immediately plunge into cold water, then remove the skin.
Grate the tomato itself or puree it using a blender.
Turn on the multicooker in the “Fry” mode, grease the bowl with olive oil.
Fry the onions and carrots for 10 minutes, stirring them occasionally with a spatula.
Place half of the roast on a plate, leave the rest in the multicooker pan and add minced meat to it.
Fry the minced meat with vegetables for another 10 minutes.
Fill the cannelloni with minced meat and vegetables using a teaspoon.
Place the cannelloni with the minced meat in the slow cooker, and pour the previously set aside vegetables on top.
Pour tomato puree and water over everything, add spices to taste.
Cook the cannelloni with minced meat in a slow cooker for 40 minutes in the “Stew” mode with the lid closed.

Interesting from the network

Recipe 5, step by step: cannelloni with champignon mushrooms

Cannelloni pasta 12 pieces
Pork 350 g
Champignons 250 g
Onions 2 pcs.
Flour 3 tbsp. lie
Butter 3 tbsp. lie
Tomato paste 70 g
Hard cheese 130 g
Vegetable oil 4 tbsp. lie
Sea salt to taste

We will need champignons. We clean them.

We have pork, wash it, cut it and grind it through a meat grinder.

In addition to meat, we will need cannelloni, an Italian tube-shaped pasta.

Finely chop the champignons.

Chop the onion.

We send the minced meat to fry in vegetable oil.

In another frying pan, fry the onion and when it becomes slightly golden, add champignons to it.

The meat has browned a little, remove from heat, do not dry it out.

Add tomato paste to the mushrooms and onions. In summer you can add fresh crushed tomatoes. Fry for a few minutes together.

Grind the cheese in a blender.

Melt butter in a frying pan, add flour to it, fry it lightly. Cool, add milk and stir thoroughly so that there are no lumps.

Fill the cannelloni with filling. Place in the oven for 45 minutes at 170*.

Cannelloni with minced meat

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Minced meat – 500 g (beef-pork)	Cannelloni – 250 g (large tubular pasta)	Cheese – 150 g	Salt - to taste	Ground black pepper - to taste	Vegetable oil – 1 – 2 tbsp.	Garlic – 1 clove	Tomatoes – 3 pcs.	Onion – 1 head
Milk – 2 cups	Butter – 3 tbsp.	Flour – 3 tbsp.	Mixed peppers - to taste	Salt - to taste

There are many different fillings for cannelloni: vegetable, meat, mushroom. Today I am posting a recipe for cannelloni with minced meat. Stuffed pasta with sauce turns out incredibly tasty!

1 hour 30 minutes Serves 5 Difficult

For the Bechamel sauce:

Cannelloni is an Italian pasta (pasta) in the form of tubes with a diameter of about 2-3 cm and a length of about 10 cm. There is another name - manicotti, which is almost the same thing. They are stuffed with various fillings. I made it with Bechamel sauce . It’s also very tasty with a tomato-based sauce, I’ll definitely make it sometime! Cannelloni can also be cooked on the stove in a frying pan. But the sauce should not be so thick. You need to constantly monitor the level of liquid in the pan so that the cannelloni do not stick to the bottom. Simmer covered.

Recipe 6: cannelloni with eggplant (with photos step by step)

Cannelloni 2 pcs
Eggplant 1-2 pcs
Tomato 1 piece
Onion 1 head
Garlic 2-3 sprigs
Basil, parsley 50 gr
Parmesan 50 ml Olive oil to taste
Spices: salt, black pepper

Boil the cannelloni tubes until tender in plenty of lightly salted water. Cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Carefully lower the cannelloni into the boiling water and stir carefully, so as not to damage the pasta, so that the pasta does not stick to the bottom of the pan. Record the time after boiling.

When the pasta is cooked, carefully remove it from the boiling water and place it in a single layer on a large plate. Cover the top with an inverted plate to prevent the cannelloni from drying out. It is better to cool the cannelloni so as not to burn your hands when stuffing.

Peel the onion and cut into very thin strips. Fry the onion in olive oil until golden brown. It is better to stir so that the onion does not burn.

Peel the purple skin from the eggplants and cut into cubes. Add the eggplants to the onions, add salt and pepper and simmer without water or with a small amount of water under the lid for 15 minutes.

Add the pulp of half the tomatoes prepared for the dish, after removing the seeds and skin. Continue simmering until you get a stew of eggplant, tomato and onion. This is 10-15 minutes. The stew should be thick enough so that it does not spill out when stuffing.

Firstly, this is not meat, the mince of which is quite dense.

Secondly, 10 cannelloni will require a kilogram of eggplant, several onions and tomatoes. That's a lot for lunch for two.

And thirdly, you want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend filling the cannelloni with vegetables - “halfway”, i.e. quite loose. However, I don't insist.

Using a teaspoon, fill the cannelloni with the eggplant ragu and place them in a baking tray or baking dish greased with olive oil.

Sprinkle the cannelloni with minced meat with finely chopped parsley and basil, add a little salt and pepper. Grate the garlic - preferably young - and spread over the cannelloni. The remaining tomato, without skin or seeds, thinly slice and place on top of the cannelloni. Sprinkle with olive oil - 1 tbsp.

Next, the baking process begins, Al forno - put the form with the cannelloni in the oven or oven, preheated to 220-230 degrees, for 20-25 minutes. While the cannelloni and minced meat are baking, grate the Parmesan cheese on a fine grater.

After the allotted time, sprinkle the hot cannelloni with Parmesan cheese and place in the oven again until the cheese is melted and browned.

Cannelloni with eggplants are ready. Place cannelloni with minced meat on plates and serve immediately.

Cannelloni with minced meat

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Cannelloni with minced fried pork and onions. A delicious meat dish with tomato sauce is easy to prepare. Step-by-step recipe with photos

Recipe 7, simple: cannelloni with vegetables and chicken

cannelloni 6 pcs.
vegetable mixture 400 g
chicken 200 g
cheese 50 g
milk cream 200 ml
salt to taste
butter 30 g
pepper to taste

Boil the mixture of frozen vegetables for 2-3 minutes in salted water, place in a sieve.

Cut chicken meat (skinless legs) into small cubes.

Cut the boiled vegetables into small cubes, combine with shredded chicken, add salt and pepper to taste.

Lightly cook the cannelloni in boiling salted water until they become softer and do not break.

Fill the tube with prepared minced meat at the rate of 50-60 g for each.

Grease a baking dish with butter, lay out the cannelloni, pour in 10% or 23% fat cream, sprinkle with grated cheese.

Bake in the oven until the cheese crust forms golden brown. Don't dry it out!

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 photos step by step . Cooking cannelloni with minced meat begins with tomato dressing. Wash all vegetables. Make a cross-shaped cut in the top of the tomatoes. Pour boiling water over the tomatoes and leave for 15 minutes. Using a sharp knife, remove the skin from them. Cut into two to four pieces, depending on size. Place the tomato slices in a blender bowl. Grind until puree.

Peel the onions and carrots. Grate the carrots on a medium grater.

Cut the onion into small cubes.

Place onions and carrots in a pan with olive oil.

Stirring with a spatula, simmer the vegetables for 2-3 minutes.

After that, fill them with tomato juice.

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 sauce for cannelloni with minced meat from the stove. Let it cool down a bit. In the meantime, prepare (season) the minced meat. Transfer it to a bowl. Add the pureed onions. Add salt and ground black pepper. Mix the minced meat thoroughly.

Using a teaspoon, stuff the cannelloni pasta with minced meat.

Try to ensure that the minced meat completely fills the tubes. Grease the mold with a piece of butter. Place the cannelloni tubes close to each other in a baking dish.

Cover them with tomato paste.

Place another layer of cannelloni stuffed with minced meat on top.

Pour the remaining tomato sauce over everything.

Sprinkle the cannelloni with grated cheese. The classic recipe uses Parmesan, but any other hard cheese is perfect instead, for example, the beloved and affordable “Russian” cheese.

To ensure that our casserole is properly baked and the pasta is soft and juicy, be sure to cover the pan tightly with foil or close the lid. Place in a hot oven for 30-35 minutes. Five minutes before the end of cooking, remove the foil, which will allow the cheese to become golden brown. That's all, actually.

As you can see, this dish is easy and simple to prepare. And this is what it looks like in cross-section. Cannelloni with minced meat in tomato sauce is traditionally served with vegetable salads. Enjoy your meal.

Recipe 8: Cannelloni with minced meat and Bechamel sauce

Cannelloni pasta - 250 g;
beef or mixed minced meat – 500 gr.;
tomatoes – 2-4 pcs.;
tomato paste – 2-3 full tablespoons (heaped);
onions – 1-2 pcs;
mozzarella – 200 gr.;
salt, spices to taste;
vegetable (olive) oil.

For the sauce:

milk – 700-800 ml;
nutmeg – ¼ teaspoon;
wheat flour – 3-4 tablespoons;
salt;
butter – 50-70 gr.

Finely chop the onion with a knife.

Fry the onion in olive oil. When the onion begins to become translucent, add the minced meat. Simmer over low heat until cooked for 10-12 minutes.

Grate the tomatoes on a coarse grater and discard the skins.

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

Another name is manicotti (Italian manicotti), translated into Russian as “sleeves”. The cannelloni dish is nothing more than a huge pasta with filling inside.

The Italians accepted as the first chef who invented 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 prepare cannelloni quite quickly and easily.

Dough

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

To make the dough homogeneous, you need to knead it well.

Then cover with a damp cloth or plastic wrap and let stand for an hour in a cool, dry place.

The dough for these giant pasta is similar to that used to make fresca pasta. This is a paste that certainly includes chicken eggs.

While the dough is “resting”, at this time you can prepare the filling to fill the cannelloni. Advice:

In order to get the dough a little softer, you can add 2 - 3 tablespoons of olive oil.

Filling

Choosing the filling for cannelloni pasta is a fascinating process, because there are a lot of them and they are very different in composition. Beef, pork or chicken meat can be used as a filler in combination with vegetables and a variety of herbs and spices.

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 common: ricotta cheese with mushrooms, eggplant with mozzarella or Parmesan, salmon with ricotta.

What makes this dish interesting is that when preparing cannelloni with your own hands, you can use an inexhaustible flight of imagination.

Sauce

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

Red sauce is often added to 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 onion - leek;
a little olive oil;
thyme.

The secret to a delicious sauce is using homemade tomato paste

Preparation:

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

White sauce (like "Béchamel") consists of:

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

Preparation:

Melt 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 several minutes, watching carefully so as not to allow the mixture to become too colored;
Remove the vessel from the heat, add warm milk little by little, diluting the mixture;
Place over low heat, add a little pepper, nutmeg, salt and, stirring, bring to a boil;
Boil for about 15 minutes until you notice that the sauce has begun to thicken. Make sure that the mixture does not burn to the bottom of the pan;
The sauce will thicken greatly as it cools. It can be used later, returning the desired consistency. To do this, add a little warm milk and mix well.

For detailed instructions, watch the video:

Sometimes cannelloni is served with nut sauce.

It is prepared on the basis of milk or cream, with the addition of chopped walnuts and cheese.

The most delicious recipes for cannelloni with minced meat

The original Italian dish with the beautiful name “cannelloni” is now prepared in all countries of the world. Many chefs have appreciated the delicate taste of the meat filling, complemented by the neutral taste of the pasta tubes. The base for the filling can be easily purchased at any supermarket, but Italian housewives first make the pasta and then the filling to their liking. To choose a snack option that suits its composition, just study the step-by-step recipes below.

Classic Italian recipe

The classic Italian recipe for cannelloni with minced meat involves using not store-bought pasta, but homemade pasta. Not all meats are suitable either - beef, turkey, and chicken fillet are allowed to be minced. This is the only way the dish will turn out like the Italians - tasty, appetizing.

You will need:

dough tubes – 300 g;
meat broth – 300 ml;
minced beef – 0.5 kg;
Parmesan cheese – 120 g;
sour cream – 450 ml;
white onion - one;
carrots - one;
aromatic herbs;
salt and seasonings;
vegetable oil.

How to do?

Chop vegetables and fry.
Add minced meat, salt, spices and fry until half cooked (about 8 minutes).
Combine meat broth with sour cream, herbs, and season.
Fill the tubes with filling using a spoon or a piping bag if you have one at home.
Grease the mold, place the pieces, pour in thick sour cream sauce.
Bake at 200 degrees in the oven for 20 minutes.
Take out a baking sheet, grate Parmesan cheese finely, bake for 8-10 minutes.

With bechamel sauce

The recipe for pasta tubes with bechamel sauce is similar to making lasagne. The pasta is stuffed with a filling called Bolognese and baked with Parmesan cheese. Italians first make a Mediterranean soffritto - fried carrots, onions and celery, and then a juicy bolognese for stuffing.

Needed:

volumetric tubes – 250 g;
finely chopped minced veal – 0.5 kg;
celery stalks – 100 g;
one carrot;
two tomatoes;
red wine (semi-dry) – 50 ml;
one large onion;
parmesan – 120 g;
ground hot pepper;
salt;
vegetable oil;
Italian herbs for flavor.

Additional ingredients for making the sauce:

flour – 50 g;
butter 72% – 100 g;
milk boiled and cooled until warm – 700 ml;
nutmeg powder.

How to do?

First prepare the bolognese for filling the pipes. Chop vegetables and fry in oil. Add minced meat, salt, spices and fry again. Pour in wine and add Italian herbs. Simmer covered for 40-45 minutes.
The second stage is preparing bechamel. Melt butter in a saucepan and mix with flour. While stirring, pour in all the milk, preheat it, add salt, and add a pinch of nutmeg. When the mixture thickens over low heat, the bechamel sauce is ready.
Fill the pasta with chilled bolognese.
Pour a third of the sauce into a rimmed baking sheet and place the stuffed pieces.
Pour in the rest of the sauce, turn on the oven, heat to 200 degrees, bake under foil for half an hour.
Sprinkle with grated cheese and bake until crust appears.

In cream

Cannelloni is prepared in cream with minced chicken or turkey meat, which only adds nutrition and piquancy to the appetizer. Nutmeg powder is an optional ingredient; it can easily be replaced with any spices or fresh chopped herbs.

Needed:

chicken fillet - 0.5 kg;
heavy cream 20% - 0.5 l;
onion - one;
store-bought pasta - 200 g;
nutmeg;
seasonings;
salt.

How to do?

Pass the fillet through a meat grinder or grind in a blender.
Mix the minced meat with onions, add salt and season with spices.
Fill the tubes without compacting.
Place the pasta on a rimmed baking sheet, pour lightly whisked salted cream, sprinkle with nutmeg powder.
Bake for half an hour, setting the oven to 180 degrees.

With tomato sauce

Needed:

dough tubes - 10 pieces;
minced meat – 350 g;
olive oil – 3 tablespoons;
clove of garlic;
onion - two;
red wine – 60 ml;
tomatoes - three;
tomato paste – 4 tablespoons;
water - glass;
Bay leaf;
any greens;
salt;
seasonings

How to do it right?

Mix the minced meat with one chopped onion, salt and spices.
Remove the skins from the tomatoes and grate them. Simmer in oil for 5 minutes.
Add chopped onion, garlic, chopped herbs, tomato paste, salt and pepper to the frying pan. Pour in water.
Bring to a boil, add wine, spices, simmer for five minutes.
Grease a baking sheet with oil, arrange the pasta, filling it with minced meat.
Pour in tomato sauce, bake at 180 degrees for 40 minutes.

Cooking methods

There are several ways to prepare 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;
Finally boil in salted water for 10 -20 minutes.

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

Second and main:

Place the stuffed cannelloni side by side in a baking dish, frying pan or baking tray;
Pour the chosen sauce so that the tubes are completely covered, sprinkle grated cheese on top to taste;
Bake at 200°C for approximately 10 - 30 minutes (depending on filling) or until well browned;
Once the dish is cooked, cool it slightly for a few minutes, then remove with a spatula and serve.

The classic way to prepare cannelloni is to bake it in the oven.

You can cook cannelloni in a slow cooker, which has become so popular lately:

Place the prepared tubes on the oiled bottom of the cooking container, pour in the sauce and sprinkle with cheese;
Set the “quenching” mode and leave for 20 - 30 minutes.

You will learn all the details about preparing cannelloni in a slow cooker from the video:

The baking method is very convenient, especially if you buy the tubes ready-made in the supermarket. So should you cook cannelloni? If you want to try both methods, then yes.

With sauce in the oven

Cannelloni with minced meat and bechamel sauce will definitely be even tastier than those prepared according to the classic recipe.

What you will need:

cannelloni – 250 g;
minced meat – 0.5 kg;
tomatoes – 4 pcs.;
garlic – 3 cloves;
onions – 2 pcs.;
Parmesan cheese - 150 g;
drain butter – 50 g;
milk – 1 l;
flour - 3 tbsp. spoons;
rast. oil;
spices.

Chop the onion and garlic, peel the tomatoes. Fry the minced meat in a frying pan with 3 tablespoons of water until it has completely evaporated and the meat has changed color. This is necessary so that it does not stick together into lumps. The cannelloni filling should be slightly crumbly. We also simmer vegetables in a frying pan with a small amount of oil for about 10 minutes.

Combine both parts of the filling, mixing them well. At the same time, you need to start preparing the bechamel sauce. To do this, melt the butter, pour in the flour and place the bowl over medium heat. We begin to slowly pour milk into it, stirring constantly. When it starts to boil, reduce the heat to low. Stir until the sauce becomes creamy in consistency. When it is ready, cover the container with it.

By then the filling should have cooled down and we fill our tubes with it. Press them into a baking dish and pour bechamel sauce on top. Place in the oven for half an hour at 200, 10 minutes before complete cooking, sprinkle the cannelloni with grated cheese.

Classic cannelloni with minced meat

Cannelloni are large pasta tubes that can be filled with anything. Many housewives are afraid of them, but in fact, preparing cannelloni with minced meat is no more difficult than cooking regular pasta. Try to use straws that do not require pre-cooking.

What you will need:

cannelloni – 250 g;
minced meat – 0.5 kg;
onions – 2 pcs.;
tomatoes – 3 pcs.;
hard cheese – 150 g;
garlic – 2 cloves;
olive oil;
greenery;
spices.

Finely chop the onion and a couple of cloves of garlic, then lightly sauté them in a frying pan with a little olive oil.

We make a cross-shaped cut on the top of the tomatoes and pour boiling water over them. This is necessary so that the skin can be easily removed from them. Cut them into small cubes, mix with minced meat and spices, and then lightly fry in a frying pan.

When the filling is ready, fill the tubes tightly with it. The minced meat should be cool. We compact them into a baking dish. There should be a small space between the cannelloni, otherwise they will stick together. Place them in the oven for half an hour and 10 minutes before they are ready, sprinkle cheese on top, grated on a coarse grater.

With minced chicken

Cannelloni with minced chicken is another option for preparing an Italian traditional dish for those who don’t really like pork or beef. This will give the tubes a more delicate taste.

What you will need:

cannelloni – 250 g;
minced chicken – 0.5 kg;
tomatoes – 5 pcs.;
onions – 2 pcs.;
Parmesan cheese - 150 g;
garlic – 3 cloves;
rast. oil;
Bechamel sauce;
spices.

Finely chop the onion and garlic and fry in a frying pan. Peel the tomatoes and cut them into small pieces. Minced meat and, a little later, tomatoes are added to the frying. Add salt, spices and cook the filling for about 15 minutes. Next in line is Bechamel sauce. You can find out how to cook it in the previous recipe. Grate Parmesan on a coarse grater.

When the minced meat and tomatoes are ready, fill the cannelloni with it. However, there should be enough filling, otherwise the tubes may burst during baking. Divide the Bechamel sauce into two equal parts. We pour the first one into the mold, after which we put the cannelloni there. We pour the remaining half over them. Place the tubes in the oven for half an hour at a temperature of 180. 10 minutes before the end of cooking, sprinkle cheese on top of the dish.

Cannelloni with minced chicken and mushrooms

Let's change the classic cannelloni recipe a little and add mushrooms to the dish. Instead of Bechamel sauce, we’ll make tomato sauce.

Compound:

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

Preparation:

First, peel the garlic, onions and mushrooms and chop them finely.
Sauté the onion for a few minutes, then add the garlic and fry for about 5 minutes.
Now put the minced meat and mushrooms into the pan, mix well and fry for 8-10 minutes.
Season the minced meat with salt and a mixture of peppers, add 1 tbsp. l. tomato paste and simmer until done. Add chopped herbs and cool the filling.
Stuffing cannelloni.
Place half of the tomato sauce and cannelloni on a baking sheet.
Pour the remaining sauce over the cannelloni and sprinkle with grated cheese on top. It is better to grate cheese on a coarse grater.
Bake the cannelloni in an oven preheated to 180-190° for half an hour.

In a slow cooker

You don't have an oven, but you really want to try cannelloni with minced meat? Do not despair! After all, if you have a slow cooker, consider yourself very lucky.

What you will need:

cannelloni – 10 pcs.;
minced meat – 300 g;
onion – 1 pc.;
hard cheese – 50 g;
carrots – 2 pcs.;
volume. pasta – 3 tbsp. spoons;
rast. oil;
salt;
spices.

Finely chop the onion and carrots, then lightly fry them along with the minced meat. You can leave the filling raw and immediately fill the cannelloni with it, but then the cooking time for the tubes will increase significantly. Don't forget to add salt and spices.

Cool the minced meat and fill the cannelloni with it. It will be most convenient to do this manually without the help of foreign objects. Place the tubes on the bottom of a bowl greased with oil. There, ketchup is mixed with a small amount of water and this “broth” is poured over the top of the workpiece. At the end, sprinkle them with grated cheese and cook on the “Stew” program for half an hour. If the dish does not seem ready enough for you, you can add another 10-15 minutes.

Bake in tomato sauce

What you will need:

minced meat – 0.5 kg;
cannelloni – 8 pcs.;
greenery;
chicken egg – 1 pc.;
onions – 2 pcs.;
tomatoes – 2 pcs.;
garlic – 2 cloves;
olive oil – 3 tbsp. spoons;
hard cheese – 150 g;
volume. pasta – 4 tbsp. spoons;
sugar – 1 teaspoon;
dried basil – 1 teaspoon;
spices;
salt.

Fry finely chopped garlic, one onion and minced meat in a frying pan until it turns slightly brown. Remove the filling to cool, and then add chopped herbs, egg and spices. Mix thoroughly until smooth.

Let's start preparing the tomato sauce for the cannelloni. Chop the second onion. Peel the tomatoes, cut them into pieces and turn them into puree using an immersion blender. Simmer it all in a frying pan, adding tomato paste and spices. Stir the sauce constantly without bringing it to a boil. Its preparation time should take you 3-5 minutes.

By then the filling should have cooled down and we fill the tubes with it. Divide the resulting sauce into two equal parts: pour the first into a baking dish, and pour the rest over the cannelloni laid out on top. Sprinkle with grated cheese and place in the oven for 40 minutes.

With minced meat and mushrooms

Cannelloni with minced meat and mushrooms is another delicious version of this unusual dish.

What you will need:

minced meat – 300 g;
tomatoes – 3 pcs.;
champignons – 200 g;
onion – 1 pc.;
hard cheese – 150 g;
rast. oil – 2 tbsp. spoons;
sauce ingredients;
spices;
salt.

Finely chop the onion and mushrooms. Pour boiling water over the tomatoes, peel them and cut them into small pieces. Fry onions, mushrooms, minced meat and tomatoes in a frying pan until fully cooked. Salt and season. Don't forget to mix thoroughly so that the filling cooks evenly.

sugar – 1 teaspoon;
dried basil – 1 teaspoon;
spices;
salt.

1How to cook cannelloni with minced meat?

Ingredients you will need to make the dish delicious:

12 cannelloni tubes (you can buy them in the convenience store section or wherever pasta is sold);
400 g minced meat (we recommend using pork and beef);
2 onions;
2 cloves of garlic;
1 carrot (choose a small fruit);
tomatoes for sauce – 4 pcs (you can already use ready-made ketchup or paste 4-5 tbsp);
hard cheese – 150 g (it is better to use Parmesan);
Italian herbs (this is ideal, but for a homemade recipe, ordinary herbs are suitable - parsley, dill, green onions);
salt and pepper to taste;
vegetable oil – 3 tbsp.

Process for preparing cannelloni with minced meat:

First, fry the minced meat in a hot frying pan sprinkled with vegetable oil. Don't forget to immediately pepper and salt it to your taste. During the frying process, constantly knead the minced meat with a fork so that there is no lump and it has a uniform structure.
7 minutes before removing the pan with minced meat from the stove, add finely chopped onions and carrots.
5 minutes before removing the pan with minced meat and onions from the stove, add tomatoes minced through a meat grinder or ready-made tomato sauce (paste). Everything needs to be mixed thoroughly.
3 minutes before removing the frying pan with the cannelloni filling from the stove, add chopped garlic with a knife (you can grate it on a fine grater).
Boil the cannelloni - no more than 3 tubes can be boiled in one pan (their cooking time is 3 minutes).
Fill each tube with minced meat, then place them in a baking dish. Grate the cheese and sprinkle it over the cannelloni. Place them in the oven preheated to 180° for 40 minutes. It's best to use some kind of sauce instead of cheese before putting the cannelloni in the oven.