How to stuff cannelloni - a recipe with different fillings. Cannelloni with minced meat - Delicious Italian dish Recipe stuffed cannelloni

01.08.2020

Few people heard about such a dish or rather product like cannelloni, but it is ordinary pasta, but their difference in large size. The diameter of one makaronin is 3 cm, and the length comes to 10 cm. Cannelloni with minced meat is italian dishwhich can be easily done at home. And it can be prepared under the sauce of Beshamel, which will give a juiciness and exquisite fragrance.

If you want to diversify your everyday menu and please close delicious, we suggest to consider several recipes for this excellent treat.

Classic cannelloni with minced meat

What will be needed:

250 grams of cannelloni;
250 grams of minced;
One middle bulb;
2 tomatoes;
2 garlic slices;
Cheese slice solid variety 180 grams;
Vegetable oil;
Parsley, dill - 5-6 twigs;

Cooking duration - 60-70 minutes.

Nutritional value - 280.

How to cook:

Tomatoes rinse, cut into small cubes;
I clean the head onion, cut with small slices;
We fall asleep tomatoes with a bow on a frying pan with oil, fry for 8-10 minutes;
Clean the garlic slices, cut thin plates, fall asleep to vegetables. Sweep the salt, black pen and cook for another 3 minutes;
Parsley twigs rinse, shake and cut very finely. We fall asleep greens in the sauce and mix;
Then the mince put in a bowl, we put together and sprinkle with a hammer pepper. Well stirring;
Channeloni Start minced;
The form for the baking thoroughly sprinkle with vegetable oil from all sides and lay stuffed cannelloni;
Next, fill the shape of the sauce;
I carry me in a very little straw and put it up the pasta and sauce. Pour the floor of a glass of water;
We close the shape of the foil;
We burn the oven and warm up to 180 degrees. Clean the form there. We leave to be baked for 40 minutes.

Cannelloni with stuffing in the oven: a recipe step

300-350 grams of cannelloni;
Beef or pork mince - 400 grams;
One carrot;
The head of the reptile bow;
150 grams of sausage cheese;
Sour cream - 100 ml;
Mayonnaise - 100 grams;
3-4 garlic slices;
100 ml of milk;
Vegetable oil;
Some salt and black ground pepper.

How much should be prepared - 1 hour.

The number of calories is 290.

We wash the carrot, consider all the dirt and larch a large chips;
From the onion head remove the skin, cut into small blocks;
Put on fire the frying pan, pour vegetable oil, warming up;
In the heated oil we fall asleep chopped vegetables, leave to roast for 10 minutes. All mix;
Then we put the meat minced meat, add salt, sprinkle with a black ground pepper, stir, pour water and cook for 15 minutes;
After that, remove the stuffing from the plate and leave cool;
Meanwhile, cook cheese sauce. A piece of sausage cheese cut into small slices. We put them in a bowl of a blender or a food processor. Grind cheese to small pieces;
Next, in a separate cup, lay mayonnaise, sour cream, mix all;
I fall asleep into the mixture of sour cream and mayonnaise cheese, mix;
With garlic matter, we consider the peel, squeeze the garlic and add to the sauce. All stirring;
Then pour milk there, all mix, spicy sauce ready;
Cannelloni fill with minced stuffing and vegetables;
Deep baking sheets thoroughly wrapped with vegetable oil and remove the paste stuffed in there;
All pour cheese sauce;
Warm oven to 180 degrees and remove the form. We leave to be baked for 30 minutes.

Cannelloni with chicken minced meat in a slow cooker

300 grams of cannelloni;
Minced me chicken meat - shelter;
Carrot - 1 piece;
One tomato;
Lucky - 1 head;
Half a cup of water;
Little olive oil;
Chopping salt and black ground pepper.

How much you need to cook - 70 minutes.

We lay out into the cup of minced, add salt and black ground pepper. All mix;
From the left, we clean the peel, cut into small pieces;
Carrots clean, rinse all the dirt and rub the middle grater;
Tomato water hot water And immediately put it in cold water. Then carefully remove the peel;
After that, the purified tomato can be pulled by a grater or chop by a blender to a puree-like type;

On a multicooker, exhibit the "frying" mode, lubricate the tank with olive oil;
Next, we fall back there onions with carrots and grind about 10 minutes. Do not forget to mix;
Then we spread half of the vegetable roaster on the plate;
To the rest of the vegetable roaster, add mince, season it with salt, pepper. Mix and fry for about 10 minutes;
Next, cannelloni is starting with minced stuffing and vegetables;
Lay out the pasta with a filling in the cubic of the multicooker, put on it the remaining vegetable roaster, water all the tomato mashed potatoes and water;
If you need to add salt and black ground pepper;
I exhibit the "extinguishing" program and leave to prepare for 40 minutes.

How to cook cannelloni with minced meat under Beshemel sauce

250 grams of cannelloni;
Polkilogram of beef or pork minced;
4 medium tomatoes;
100 grams of tomato paste;
A piece of mozzarella cheese, 100 grams of mozzarella and 100 grams of other solid cheese can be used;
Owka head;
One carrot;
Vegetable oil;
Some salt and black ground pepper.

For sauce Beshamel:

800 ml of milk;
Chopping nutmeg;
Flour - 3 big spoons;
50 grams of butter;
Salt - to your taste.

The cooking period is 1 hour 15 minutes.

Nutritional value - 285.

We wash the carrot, clean and rub in shallow chips;
From Luka remove the husk, cut it into small slices;
We fall asleep vegetables on the heated oil, fry for 5-8 minutes. Constantly mix;
Then put the stuffing there, we simulate, add a black pen, mix all. Leave to prepare under closed lid minutes 7-8. Next, open the lid and cook for another 7 minutes;
We rinse tomatoes. You can remove the skin, it will not need. They can be pulled by a grater or chop by a blender to a puree form;
Then lay out tomato Mashed in the container, add to it tomato paste, sprinkle with salt and mix;
Then tomato sauce Fill into mince, stirred and cook for about 10-15 minutes;
We start cooking Beshamel sauce. In a frying pan or in thick-walled tankscap butter;
I fall asleep into the butter of flour, we stir and fry everything for 2-3 minutes;
Next, in parts, gently pour milk and do not forget to stir. There should be no lumps. There should be a uniform mixture;
Boil the sauce to thickening, as soon as it is thick immediately turn off the fire and remove from the stove;
Then we fall asleep into the nutmeg sauce and stirring;
Cannelloni Start stuffing from minced meat, vegetables and tomatoes;
The form for baking is sprayed with a olive, put the cannelloni there with filling and pour them to behamel sauce;
Smelter three in a small straw and put it upstairs;
We remove everything in a warm oven up to 200 degrees and prepare 30 minutes.

Take note the recipe for potatoes with mushrooms in a slow cooker.

How to cook delicious recipe Cold pork legsRead. interesting recipes In our article.

Our cheese soup from smoked chicken Will be your favorite dish. Recipe here.

If before baking cannelloni a little boil, it will reduce their baking time;
You do not need to start the paste too tight, otherwise it will burst and the whole filling will fall out;
In the mince, you can add mushrooms, potatoes, bell pepper, cheese and other vegetables;
In order for cannellones to be juicy, they should be completely pouring sauce.

Channeloni with minced meat will be an excellent treat for your family lunch or guests. This dish is obtained unusual, fragrant and juicy. And if you add any spices, spices in the mince, it will be fragrant, refined and give the dish with a dishellious taste!

Step 1: Prepare Brynes or Ricotta Cheese.

To prepare the filling, you can take any of two cheeses. True, I like the first option more, since after baking the component creaks slightly on the teeth. So, lay out the component on the cutting board and with a knife finely rub. We must have pieces in size no more than 1 centimeter. Crumpled cheese smash in a small bowl.

Step 2: Prepare solid cheese.

Taking advantage of a small grater, rub solid cheese Right on the cutting board. Then I spend the chips into a bowl of crushed cheese and immediately go to the preparation of spinach.

Step 3: Prepare Spinach.

The spinach is thoroughly rinsed under running water, wipe with kitchen towels and lay out on a cutting board. With the help of a knife, we try to crumble greens as much as possible and speck it into a clean plate.

Step 4: Cooking a cheese filling for cannelloni.

In a bowl with crushed cheese, lay out cottage cheese, and also pour pesto sauce and pour out potato starch, Durakh mushroom soup, nutmeg on the tip of the knife, as well as to taste salt, freshly ground black pepper and dried garlic. With the help of a tablespoon, we all thoroughly mix before the formation of a homogeneous mass.

What cheese without spinach? And even more so if the case concerns Kannelloni! We lay out the crushed greenery into the total capacity and once again everything is thoroughly mixed with a grain inventory. All, cheese filling is ready!

Step 5: Prepare milk for sauce.

Milk pour into a small saucepan and put on the middle fire. Preheat it for 3-4 minutesso that the component is at temperature not more than 36-39 ° C. Immediately after that, turn off the burner, and we retain the container aside.

Step 6: Cooking Beshamel Sauce.

In the middle saucepan with a thick bottom laying up butter and put on a small fire. Constantly stirring the component with a wooden spatula, completely calm it. Now the most responsible moment! It depends on this, whether our cream clumps will take or not. Better, of course, the last option! Taking advantage of the cantherap, sift the flour over the saucepan, while continuously stirring everything with a girlfriend. When the mass becomes homogeneous, remove it from the fire and leave alone for 1-2 minutes.
After the expiration of this time, the warm milk is thinning and small portions. Thoroughly mix the mixture until it becomes smooth and beautiful.

Next, we put the container back to the burner, but already slightly increase the fire, and boil the sauce to thickening. Important: In parallel, mix all the blades so that the mass does not go lumps. At the end, add pesto sauce into the pan, dry mushroom soup, nutmeg, ground white pepper, and to taste salt. Once again, we all mix and turn off the burner. Attention: So that our sauce is not cooled while we will stuff the cannelloni, wind the tank of the food film.

Step 7: Cooking cannelloni with cheese.

First of all, we turn on the oven and warm it up to temperature 220 ° C.. Meanwhile, every cannelloni fill cheese filling. Attention: Fill the tubes is not thin, so that during the baking they do not crack.

Now pour part of the sauce bespanite into the baking form so that it fill in the container somewhere on 5 millimeters. We put pasta here, but not tightly to each other, since in the process of cooking the cannelloni, they have a fool property. Fill them with the remaining sauce and, if necessary, spread it with the help of a tablespoon so that it evenly covered the tube. Next tighten the shape of the food foil (matte face to the top) so that the air does not get inside, and put in the overall cabinet to the average level. Immediately after that, we reduce the temperature up to 180 ° C And say 30-40 minutes. Attention: If you want a dish with a golden crust, for 5-7 minutes Until the end of time, with the help of kitchen tapes, we take the container and release it from the food foil. In the end, turn off the oven, and Channeloni assign to the side. Let be slightly cool.

Step 8: Apply cannelloni with cheese.

Slightly cooled cannelloni with cheese with a knife to cut the portion pieces and shifted onto a flat plate. We serve a delicious Italian dish to the dining table with a glass of red dry wine, as well as various sauces for your taste.
Enjoy your meal!

Instead of spinach in filling, you can put the broccoli cabbage. To do this, it must be crushed in advance and slightly fry in a frying pan on olive oil;

If you have no cottage cheese at hand, do not be discouraged, because it can be replaced by soft cottage cheese;

Beshamel sauce can be painted in gentle yellow. To do this, simply add the hammer of the turmeric. This seasoning itself goes almost tasteless, but gives many dishes with paintness;

Instead fresh spinach You can get frozen. In this option, simply, without waiting for it until he hovers, finely chop it and immediately begin to prepare a cheese filling.

For the filling you need to take feta cheese. The taste of the fillings we slightly decorate by adding spinach into it, onions and a little garlic. I know that there are such cities where in stores it is difficult to buy such cheese. It is not a misfortune, in the filling there is still a perfectly suitable cheese, which can be mixed with homemade cottage cheese to dilute her salinity. So, if you decide to cook cannelloni, stuffed with cheese, then with the filling you will not have any problems.

Start! We take the pan, heating in it olive oil and slightly fry finely, very finely chopped garlic and onion. Please note that you do not fridge, but slightly let go in oil. If you reap garlic and onions, we get a bitter taste of the filling.

Add a finely chopped spinach. If the leaves are fresh - to carefully wash them, if the ice creams - just add to vegetables. Mix and stir literally 1 minute. Turn off the fire, bring the contents of the frying pan in a bowl and let it cool slightly cool.

Feta cheese to open hands or fork in a separate bowl. With cheese and homemade cottage cheese to do similar actions.
Add to thilene vegetables pinch of nutmeg, black fresh-grade pepper, crumbled cheese and pinch salts. If you use cheese, do not add salt.
Stir and connect all components together.

Cannelloni is better to boil. We are not so often cooking cannelloni, and therefore cannot be 100% confident that the tubes will not work too hard.
It is better to rebuild.
In a large saucepan (approximately 3.5-4 liters) boil the water and boil the tubes for 2-3 minutes.

After carefully shifting them into a bowl of cold water (you can add ice cubes) - you need to stop the cooking process, otherwise the pasta will become too soft, and we will not be able to put them normally.

Using a teaspoon fill the tubes with stuffing. You can stuff cannelloni on both ends, pushing the filling to the center, you can only on one side. For convenience, use a confectionery syringe with a wide nozzle or fold the cheese into a dense polyethylene package, cut the tip and, pushing the stuffing, enter it into the tube.

Only stuffing pasta needs not very tightly, do not push the cheese in the tube with the thought "more - tastier." And so it turns out. Just tightly fascinated tubes in the cooking process can burst and, understandable, it will not be at all what is expected.

The tubes will continue to be baked in the oven in the white sauce.
For such a sauce, it is necessary in a saucepan or a saucepan (who has a deep frying pan can be in it) melt a piece of butter. In the puddle of oil, pour flour and wooden or silicone spatula actively mix. When Kashitsa becomes a pleasant, slightly creamy color, you can pour milk.

We actively interfere with the shovel and a thin jet to the milk, we interfere with and leave. All this is advisable to make this way, otherwise there will be lumps. If you pluck all milk at a time and then try to mix all this - do not avoid lumps. But even if they are, everything can be fixed with the help of Sita: overtake your sauce, and voila is homogeneous, silky and without grains.

Ready Solim sauce and, if there is white pepper, add it. Black pepper is also appropriate, but it will be visible against the background of a light sauce.

The cooking time of the sauce is determined by a clear path on the shovel. Dramatically swipe on the surface of the blade, if the track does not spread - the sauce is ready.

How to cook cannelloni with minced meat like in italy

What is this overseas dish? These are large tubes with filling, baked in the oven or in a pan. Everyone step-by-step recipe Macaroni with minced meat consists of two very important stages: preparation of paste and preparation of the filling for the tubes. Of course you can buy already finished pastaBut homemade will still be delicious.

Paste for Cannelloni

For the preparation of this italian paste Take:

200 g of flour;
4 eggs;
pinch of salt.

Step-by-step cooking:

Flour sift and pour out a hill to the working surface.
Eggs break, separate proteins from yolks. Of course, you can not do this, but with a whole egg the dough will be a little harsh.
Add yolks in flour, salt and gradually mix. As a result, an elastic homogeneous dough without lumps should be obtained. This basis is not only for the tubes, but also pasta productsLasagni sheets and for the preparation of Ravioli.
Give the test to relax at least 20 minutes.
We form the cannelloni: we slightly rolling the dough, cut out small rectangles, we turn them with a tube.
Before cooking, it is recommended to dry the resulting pasta, but it is optional.

Filling

The filling is used by mince, connected to bow and spices. Cannelloni cook:

with beef minced meat;
with turkey stuffing;
with chicken chopped meat.

But pork is not entirely desirable, because it is a rather fatty meat and adds extra calories into it and not a completely dietary dish.

Channeloni filling can be with raw minced or pre-fried in a skillet.

Sauce to Cannelloni.

There is another important component of the dish - sauce. There are three main types of cannellonous sauces: Beshamel, tomato and creamy. But it did not come, because they can be diversified by spices or add something from themselves - in any case it will be very and very tasty.

Cannelloni with minced meat in the oven

This recipe is quite common and accommodates the basic preparation recommendations. stuffed macaroni With cheese in the oven.

For dishes you need:

minced beef - 500 g;
ready dried cannelloni - 250 g (if they are not dry, then add more than 50 grams to the weight);
bow - 100 g;
carrot - 100 g;
vegetable oil;
parmesan - 150 g;
salt pepper.

List of ingredients for sauce:

bouillon meat - 300 ml;
sour cream - 500 g;
italian herbs;
salt.

How to cook cannelloni with minced

Traditionally cannelloni needs to be prepared with meat broth and sauce, but these things are interchangeable. Also, these pasta you can prepare and with chicken minced meat.

The cooking process consists of several very important stages:

Vegetables clean, finely cut and pass on the heated oil in a frying pan before the transparency of the bow.
Stuffing to put on the pan and pretty to wash with vegetables, so far there are no lumps. Ideally, the stuffing texture should be absolutely homogeneous.
Salt and pepper and cook it for 10 minutes, stirring constantly.
If you do not know how to start macaroni right, it's not trouble, because it is very simple. Minsk put into the pastry bag and accurately fill each tube minced meat. But do not overdo it - too stuffed tubes can burst, which is not very good.
The next step will be the preparation of sauce. For him, the sour cream is inserted by broth, add spices and salt.
Lay out the pipe with minced meat on the bottom of the heat resistant shape and pour the sauce. It must fully cover the dish. If necessary, draw some more broth.
Bake the dish in the oven for 25 minutes at a temperature of 180-200 degrees.
Parmesan Sattail on the shallow grain and sprinkle them a dish.
Bake this magnificent dish for another 10 minutes (while the cheese is not twisted), and the dish is ready.
When feeding a dish, it is plentiful to pour sauce.

Cannelloni with minced meat under the exquisite sauce of Behamel

The recipe of this dish is surprisingly similar to Lazagne. These dishes are very similar in composition and taste. Channeloni with filling bolognese and behamel sauce baked in the oven to ruddy crust From parmesan. Gentle sauce for cannelloni is greatly combined with meat minced meat And gives a whole range of taste.

For the preparation of dishes you will need:

macaroni tubes - 250 g;
minced beef - 500 g;
tomatoes - 200 g;
lucky - 100 g;
carrot - 100 g;
dry wine (red) - 50 ml;
parmesan - 100 g;
vegetable oil - 1 tbsp.;
italian herbs;
white ground pepper;
salt.

For sauce Beshamel:

100 g of butter;
750 g of fresh milk;
50 g of wheat flour;
muscat ground.

Step-by-step cooking:

First you need to prepare bolognese sauce. To do this, it is necessary to clean the onions and carrots, chop them finely and spasserize on the oil to the transparency of the bow. Add minced vegetables and carefully wash up uniformity. Tomatoes Blanch, crush and add to filling. Also in the pan send salt, spices and red dry wine. Stewed filling on low heat for at least 40 minutes.
While the minced meat, prepare Behamel. For the preparation of the sauce, you need to melt the butter in a frying pan or in the casserole, add flour to it and wash it so that there are no lumps. Such a mixture has its own name - ru. In a mixture of oil with flour with small portions, pour milk. Salt and add a nutmeg. When the mixture will begin to thick, you will understand that the sauce is ready.
Tubes Start chilled bolognese sauce.
In the warm-up shape pour some Bezamel sauce, put the cannelloni, pour from the top with a sauce and put the oven in a preheated to 200 degrees for 30 minutes.
Baked pasta sprinkle with squeezed parmesan and bake to a golden crust.

Cannelloni with minced meat in the cream in the oven

The recipe for this dish is especially like children, because it is especially gentle. Its main feature - cannelloni is preparing with chicken minced meat and cream.

For cannelloni baked in cream sauce, you will need:

chicken fillet - 500 g;
bow - 100 g;
macaroni - 200 g;
cream 20% - 500 ml;
muscat;
pepper, salt.

Cooking:

FILE Clean and grind on the meat grinder (or crushed in a blender).
Add finely chopped onion, salt, pepper to meat.
Paint the tube obtained by the minced meat and put them in the form for baking.
Pour the cream dish, salt and add a nutmeg.
Bake pasta with cream in the oven for 30 minutes.

Cannelloni with minced meat in a slow cooker

The recipe for cooking dishes in a slow cooker is practically no different from the usual. The hostess will perfectly cope with cooking, saving for you a lot of time.

List of ingredients:

400 g of minced meat;
200 g of finished tubes;
100 g onions;
100 g of carrots;
30 g garlic;
100 g celery of cherry
200 ml of cream;
200 ml of water;
15 g of olive oil;
italian herbs;
salt pepper.

Cooking:

Vegetables clean, crush and pass in "frying" mode for 5 minutes.
Minsk put to vegetables, mix well and cook for another 10 minutes in the same mode.
Starting cannelloni, pour cream, water, add spices and salt.
Select "quenching" mode and cook dish for 30 minutes.

Cannelloni with minced meat in a frying pan

This recipe though looks the simplest, but the taste of the dish is simply magnificent. A special piquancy of the Macaronam gives a spicy tomato sauce.

List of products:

minced meat - 300 g;
tubes - 150 g;
onions - 50 g;
carrots - 50 g;
tomato juice - 400 ml;
garlic - 4 teeth;
nutmeg;
coriander ground;
zira;
pepper;
salt.

Preparation steps:

Onions and carrots to spruce and join with minced meat.
Start the tubes with the resulting stuffing and lay out on the bottom of the deep pan.
Pour cannelloni tomato Juice, add spices and salt.
Cook under a closed lid on a weak heat for 25 minutes.
Before serving a dish, sprinkle with chopped greens.

Cook with pleasure for yourself and your loved ones.

In order to prepare stuffed cannelloni, you will need:

1 pack 250 g of cannelloni;
500 g mincedi (pork + beef);
200 g of ripe fleshy tomatoes;
100 g of celery stem;
200 g onions;
200 g of carrots;
150 g of parmesan;
several branches of the basil;
a bit of olive oil for frying;
50 g of butter;
2 tbsp. flour;
300 ml of milk;
200 ml of oily cream;
muscant nut or Italian spices for sauce Bezamel.

Channeloni recipe with minced furnace

1. Cooking stuffed cannelloni let's start with the preparation of vegetables. We are preparing the famous Mediterranean trio called Soffritto. Onions, carrots and celery clean, rinse in cool water and cut into small cubes.

3. Snazhka from vegetables shut up into spacious dishes.

4. Put minced fill in the pan. If there is a need, it is previously defrosting, the mince must be soft. Using the blades, we break all the lumps, achieving a homogeneous shallow consistency. In minced should not be large pieces And he should be painted evenly.

5. In the cooking process, juice begins to stand out.

6. Then, when the juice starts evaporated, you will hear a pleasant cheerful. Minced stuffing to the formation of a blush crust. Do not forget to mix so that it does not roast much and did not get dry. Fry quickly, on medium-high heat.

7. We rinse the tomato and cut into small cubes. And now the prepared tomato, a frodge of vegetables, we send to the pan to the pan.

8. Mix vegetables well and shop on medium fire for 10 minutes. Periodically do not forget to mix them so that the vegetables are extinguished equally.

9. Next, we send in the pan pre-washed and finely chopped greenery, passed through garlic, salt and black ground pepper. Immediately remove the pan from the fire and mix everything, the greens with garlic give a magical fragrance, and you need to save it.

10. Next we will prepare Beshamel sauce. More detailed classic recipe for sauce Bezamel can be found by reference. And for this dish Sauce will do more liquid so that Cannelloni is soaked better than them. In addition, I propose to add a piece of oily cream - with them the sauce will be more tastier, and it will be very profitable to emphasize the taste of pasta with minced meat. I spread the creamy oil into the saucepan and on slow fire it calm.

11. Now we smell into a sieve flour and already from there I add it to a sackane to the oil. Immediately mix that lumps are not formed.

12. When stirring oil and flour, it turns out not very thick cashem.

13. Further, we add previously heated milk to the sauinee. Stir all the time without stopping. The flour absorbs liquid very quickly, and the sauce in the eyes is thick and increases in volume. We send a nutmeg or Italian spices to the saucery (at the request of the hostess or host). We thoroughly mix so that everything is evenly distributed.

14. We bring the sauce to a boil, let me get bored literally minutes 2-3. Everything can be removed from the stove. Beshamel turned out not so thick as in classic recipe, But we are just like that, so that Cannelloni soften. In general, it is written on the package that the products do not require cooking. But from your bitter experience, I will say that even in this case, the paste can work out very tough. Therefore, for reinsurance, we prepare the sauce that is less dense. Channeloni thanks to him will be softer, it is better impregnated with a creamy-dairy taste and will not remain raw after baking.

15. Now we start to form a dish. Baking shape with a half cooked sauce Beshamel.

16. Parmesan cheese rub on a grater with small holes.

17. It's time to stuff cannelloni. Use for the filling we will be cannelloni in the raw form, pre-decorating (as written on the package). Inserts gently with a spoon finished minced in the tube.

18. Stuffed cannelloni lay out into the form, preferably in one layer.

19. Pour the cannelloni sauce with the remaining sauce.

20. Generously sprinkle earlier with parmesan cheese.

21. We send the shape into the heated oven and baked cannelloni 40 minutes at 180 ° C. In order for the dish evenly proceeds and the cheese is not burned, it is better to put the shape into the bottom of the oven, and from above you can put an empty baking tray.

22. Cannelloni with minced oven is ready! As you can see, the recipe is very simple, and the result will definitely like it. Let's eat a dish, as they say, with heat with heat! This is a very tasty, satisfying and festive beautiful dish. Bon Appetit!