Today I propose to prepare another incredibly tasty dish - baked in tomato sauce. There are many ways to prepare cannelloni. This variety is created by using different fillings (meat, vegetables, ricotta or spinach) and sauces (various types of tomato sauces). In this recipe, cannelloni is filled with minced meat and grated cheese, as well as tomato sauce with garlic and basil.
Ingredients:
- 250 gr. cannelloni (large tube-shaped pasta)
- 500 gr. minced meat (beef, pork, pork-beef)
- 2 onions
- 2-3 cloves of garlic for minced meat and 1-2 cloves for sauce
- 500 gr. tomatoes
- salt
- marjoram
- basil
- parsley
- ground black pepper
- olive oil
- 200-300 gr. hard cheese (you can also use regular hard cheeses, but it is best to use Parmesan, you can take less of it - 150-200 gr.)
- 3-4 tbsp. l. tomato paste
- 500-600 ml. water
Preparation:
- Wash the tomatoes, remove the white core, and lightly cut crosswise on the back side.
- We scald them by immersing them in boiling water for 30-60 seconds, and immediately after that transfer them to a bowl of cold water. We take it out and peel off the skin.
- Cut the tomatoes into small cubes.
- Peel the onion and garlic, chop them finely, setting aside the garlic separately for the meat filling and the garlic separately for the tomato sauce.
- Three ordinary hard cheeses on a coarse grater. Even better is to use finely grated Parmesan.
- Wash and finely chop the parsley - we will need about 1 handful of chopped parsley.
- Fry the onion and garlic (the one we set aside for the meat filling) in olive oil until golden brown.
- Place minced meat in a frying pan, mix with garlic and onion and fry for 5 minutes over medium heat, stirring occasionally.
- Add chopped tomatoes and dried marjoram to the meat, salt and pepper.
- Mix the meat filling, cover with a lid and simmer over low heat for about 20 minutes, stirring occasionally. Then turn it off and cool.
- Add half the grated cheese and parsley to the cooled meat filling and mix.
- Fry the remaining garlic with olive oil until golden brown. Add tomato paste and water, basil, salt and black pepper. Stir everything, bring to a boil and turn off. Allow the sauce to cool until warm.
- Fill the cannelloni tubes with the meat filling using a teaspoon.
- Grease the baking dishes with olive oil and pour half of the tomato sauce into it (this amount of ingredients was enough for 2 baking dishes). Place the stuffed cannelloni on top, then the remaining sauce.
- If you use grated Parmesan, you can sprinkle it over the cannelloni immediately; if it’s ordinary hard cheese, you can do it right away, or even better, in 10-15 minutes. until the dish is ready.
- Place the baking dish for 35-40 minutes. into an oven preheated to 180° (if the top bakes too quickly, you can cover it with foil).
- We take the cannelloni out of the oven and let them cool slightly (about 5 minutes), after which you can put them on plates. For one serving, 2-3 cannelloni tubes are usually served.
Friends, I am glad to welcome you to my blog How are you?. Today we’ll figure it out and learn how to cook an Italian dish.” Cannelloni with minced meat". Some may be hearing it for the first time, but others may not, so let’s take a look at a few recipes and see what’s what. I’ll 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 couldn’t resist checking to see if it’s really that delicious? And I prepared cannelloni with bechamel sauce. And you know, I didn’t regret it, the result pleasantly surprised me.
Maybe you have seen such large pasta in the form of tubes on the shelves of cereals and noodles in stores. Have you ever wondered what they are for? Don't cook soup with them)))! So, it is this pasta that is stuffed with any filling, most often minced meat, and then baked in the oven with your favorite sauce. Yes, the filling and sauce can be anything, and the final taste of the dish depends on their choice.
On the left are cannelloni, on the right is the minced meat filling for them
Today's cannelloni will be prepared with three different sauces and each is good in its own way. But there will be one filling, 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 you will see everything for yourself, and in order not to lose the recipe, save it on your page on social media. networks.
Looking at such cylindrical hollow tubes, the first thing that comes to mind is to stuff them with something. And probably the most popular and easiest to prepare filling is minced meat. Let’s start our recipes with its preparation...
These large filled pasta can easily feed an adult, just a few pieces.
Filling ingredients:
- Minced meat - 1 kg.
- Onion - 1 pc.
- Tomato - 1 pc.
- Salt and pepper - to taste
- Olive oil
With the minced meat that we are about to prepare, we will stuff the cannelloni of the first and second recipes (for tomato sauce and with cream). We'll start cooking by finely chopping the onion. It doesn’t matter whether the 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 with olive oil, since this is an olive country, but it cannot be heated too hot like regular vegetable oil!.. You should always remember this.
When the onion is lightly fried and becomes almost transparent, add the minced meat. It doesn’t matter what kind of minced meat it is, it can be beef, pork, chicken or mixed. Fry until the minced meat looks ready.
When the minced meat completely changes color, we salt it to taste (you can also pepper it to taste) and add finely chopped tomato to it, mix well. All this time, there should be maximum heat under the frying pan.
If the tomato is small, then add two. If you wish, you can remove the skin from them, and to do this easily, scald the tomatoes with boiling water and then cool in cold water.
Next, turn the heat to medium and you can cover it with a lid and let the filling simmer properly. In this state, you can simmer over low heat for up to 1.5 hours, just make sure that the minced meat does not burn and periodically add water little by little. The filling should become homogeneous.
Ready! The minced meat for the cannelloni is ready. Now we move on to the next stage of preparation, namely...
Cannelloni with minced meat - step-by-step recipe in the oven with cream and cheese
Sauce ingredients:
- Cream
- Cheese - 100 grams
- Salt and pepper - to taste
Before we start stuffing the Cannelloni, let the filling cool. It’s best to stuff it by hand, it will be faster and better quality. The filling must be compacted inside so that it does not fall out during baking.
My daughter copes with this task very well. She is happy to help me in some way in the kitchen.
Several of these tubes can easily feed an adult man. Therefore, it is not difficult to count how many pieces need to be prepared, for example, for the arrival of guests, so that there are no extra ones left.
All that remains is to pour the cream and put the cheese on top. The cheese can be grated or cut into slices.
You can add salt and ground pepper to taste. Place in the 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 can be easily pierced with a fork, they are ready. You can take it out and serve it to the table.
And now another similar recipe, all 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:
- Onion - 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 rolled from boiled lasagna sheets, and only then a special hard flour preparation was invented.
Since this dish was prepared at the same time as the previous one, the steps for preparing the filling are the same. Stuff the cannelloni with minced meat in the same way and place it on a baking sheet.
But now you have two options.
1. Fill the stuffed cannelloni with homemade lecho, which contains tomatoes, bell peppers, onions, carrots and all the necessary spices, add a little water to cover the products and also put them in the oven, preheated to 170-180 degrees for 40 minutes, until ready.
10 minutes before cooking, sprinkle cheese on top if desired.
2. But if you don’t have such a home treatment, then you don’t need to be upset, there is a way out.
Tomato sauce for cannelloni with minced meat
In a small amount of vegetable oil, fry the onion and finely grated carrots in half rings. Next, add 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 this, add a few cloves of garlic and a couple of bay leaves through a press. Boil for 2 minutes and pour the resulting sauce over our stuffed pasta.
Agree, everything looks so appetizing that I couldn’t help but check and cook something similar myself. The following recipe and photo material are mine personally, not my subscriber. By the way, the background on which I took some photos was given by my friend Denis P. (xoxu.ru) when I was visiting him, for which 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 sauces for cannelloni, but the most common is bechamel sauce. It is believed that this sauce was invented in France, but in Italy many dough dishes are prepared with it.
Filling ingredients:
- Minced meat - 1 kg.
- Smoked brisket - 100 grams
- Onion - 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 cook cannelloni with minced meat and bechamel sauce
1. First, lightly fry the finely chopped onion, and then add the diced brisket to it. It will give the filling a pleasant smoked aroma.
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 only then it will begin to fry.
3. Add diced tomato and tomato paste to the crumbly minced meat. Simmer over medium heat for another 30 minutes.
4. At the end, add crackers and finely grated cheese. This will make our filling dense and will not allow it to fall apart during baking.
If at the time of preparation you do not have ready-made crackers on hand like I do, then simply take the bread, cut it into cubes and dry it in the oven. Then place 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 bechamel sauce.
5. Melt the butter in a saucepan. Mix with a whisk and gradually add flour. When the flour has absorbed all the butter, add cold milk.
Now we don’t leave the stove anywhere, 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. Place the stuffed cannelloni in a baking dish and pour in the prepared bechamel sauce.
Place the pan in an oven preheated to 180 degrees for 40 minutes until done. If desired, you can sprinkle with grated cheese 10 minutes before cooking.
Done, invite everyone to the table and enjoy your meal!
Now that you know what cannelloni are and the principles of their preparation, you can experiment with the filling, take any other filling instead of minced meat, vegetable, fish or your favorite. I look forward to your feedback on the dish in the comments.
Do you love Italian cuisine or just want to try a new original dish? Then give preference to a traditional appetizer that came to us straight from the shores of the Mediterranean Sea, called 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 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.
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.
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.
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.
Prepare the sauce while the cannelloni mince cools. Grate the cheese on a medium grater and then fill the tubes with filling. "Béchamel" is divided into two parts. One is poured into a baking dish, then the tubes are laid out there. Pour the remaining sauce over them. Cook for half an hour at a temperature of 180. 10 minutes before the end of cooking, sprinkle cheese on top to form a tasty crust.
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;
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.
1. To prepare tomato sauce, you first need to fry chopped garlic in a small amount of olive oil. Then add the sauce (you can buy ready-made or make it yourself by chopping fresh tomatoes without skin). Salt and pepper to taste, add spices. The sauce should be reduced a little over medium heat and then set aside for a while.
2. Pour a little oil into a separate frying pan and heat it. Add minced meat and spinach. Season with salt and pepper to taste and fry until almost done. The recipe for cannelloni in tomato sauce can also be used for other fillings - vegetable or cheese, for example. Remove the finished 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 pour flour into it. Stirring, bring until golden brown and add milk in a thin stream. Boil the sauce, stirring constantly to avoid lumps, until thickened and set aside.
4. Place a couple of spoons of tomato sauce on the bottom of an ovenproof dish. Stuff the cannelloni with the cooled filling and place in the pan.
5. Add Bechamel 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 shape of tubes. Due to its fairly large size, this type of pasta is perfect for stuffing. Perhaps before you start looking at the recipe, you will be interested in learning about the history of this dish. Like many world-famous dishes, cannelloni was born completely by accident, through one experiment.
In 1907, the chef of an Italian restaurant in Sorrento decided to try rolling 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 restaurant’s visitors. 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 cheeses or vegetables. Cannelloni with mushrooms, cottage cheese and herbs, tuna and eggs are widespread. As for the sauce, the three most commonly used are bechamel sauce, tomato sauce and bolognese.
Cannelloni with minced meat in tomato sauce- This is a good option for a hearty lunch or dinner. Pasta, minced meat and tomato sauce combine flavors very harmoniously in this recipe. If you like navy-style pasta, pasta casseroles with minced meat, then I’m sure this recipe should also suit 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 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.
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 fill the minced meat tightly. 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 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
