How to cook cannelloni with minced meat
Products
Cannelloni - 250 grams (24 pieces)
Minced meat - 500 grams
Tomato - 2 large tomatoes
Parmesan cheese - 100 grams
Onion - 1 large head
Garlic - 2 teeth
Vegetable oil - 3 tablespoons
Salt and pepper to taste
Wheat flour - 3 tablespoons
Butter - 50 grams
Milk - 1 liter
How to cook cannelloni with minced meat
1. Peel and chop the onions.
2. Heat a frying pan, add oil and put onion.
3. Fry the onions for 7 minutes with constant stirring over high heat without a lid.
4. Put the minced meat on the onion, stir and fry for 15 minutes.
5. Chop the tomatoes and add to the minced meat and onions.
6. Salt and pepper the mixture, fry for another 5 minutes, stirring occasionally.
7. Cook Cannelloni until half cooked for 10 minutes.
8. Cool the cannelloni slightly and stuff with minced meat.
Béchamel sauce for cannelloni with minced meat
1. Preheat a frying pan, pour in melted butter.
2. Add flour, stir.
3. Slowly pour in the milk, stirring occasionally.
How to bake cannelloni
1. Grease a baking dish with oil and lay out the cannelloni.
2. Pour the sauce over the top.
3. Rub the Parmesan cheese and sprinkle with the cannelloni in the sauce.
4. Preheat oven to 190 degrees for 5 minutes.
5. Place the cannelloni baking dish on the middle shelf of the oven.
6. Bake the cannelloni for 20 minutes.
In a multicooker cannelloni with minced meat simmer on the "buckwheat" or "pilaf" mode for 40 minutes.
Fusofacts
- The cost of cannelloni - from 90 rubles / 250 grams (on average in Moscow for July 2019).- The calorie content of cannelloni is 350 kcal / 100 grams.
Cannelloni cheese filling
for 250 grams of cannelloniProducts
Bryndza - 350 grams
Cottage cheese - 150 grams
Parmesan - 100 grams
Frozen spinach - 2 tablespoons
Starch - 1 tablespoon
Salt, pepper, rosemary, garlic, nutmeg - to taste
Pesto sauce - 1 teaspoon
How to make cheese filling
1. Finely chop the feta cheese and place in a bowl.
2. Grate Parmesan, crumble cottage cheese and add to feta cheese, mix.
3. Add pesto sauce, add salt and spices, starch.
4. Crumble the spinach, add to the cheese mass and stir.
Chicken and mushroom filling
for 250 grams of cannelloniProducts
Chicken breast - 2 pieces
Champignons - 300 grams
Parmesan cheese - 200 grams
Onions - 1 head
Parsley - 1 bunch
Breadcrumbs - 1 tablespoon
Ground black pepper, salt - to taste
Vegetable oil - 2 tablespoons
How to make chicken and mushroom filling
1. Wash champignons, cut into thin slices.
2. Chicken, if frozen, defrost, wash and dry slightly.
3. Cut the chicken into cubes.
4. Peel the onions and chop finely.
5. Heat a frying pan, pour in vegetable oil, put onions, fry for 3 minutes over medium heat without a lid.
6. Add the chicken to the onion, simmer over low heat, covered for 10 minutes.
7. Add mushrooms and simmer, stirring occasionally, for another 10 minutes.
8. Add salt and spices, stir and turn off the heat; cool.
9. Grate Parmesan on a coarse grater.
10. Wash the parsley, dry and chop finely.
11. Add cheese and herbs to the pan, stir.