Cannelloni Al Forno

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 50 g bacon, smoked, mixed
  • 100 g ham, cooked
  • 2 medium onion (s)
  • 1 zucchini (approx. 200 g)
  • 1 carrot (approx. 50 g)
  • 200 g minced meat, mixed
  • 2 tablespoon olive oil
  • 1 can tomato (850 ml)
  • 2 tablespoon tomato paste
  • 100 ml red wine, possibly
  • 40 g butter or mararine
  • 40 grams flour
  • 400 ml milk
  • 100 ml whipped cream
  • 100 g parmesan, rated
  • 0.5 ½ bunch basil
  • 125 g mozzarella
  • 250 g cannelloni (thick pasta tubes for fillin)
  • Salt and pepper, white
  • Fat for the shape
Cannelloni Al Forno
Cannelloni Al Forno

Instructions

  1. Dice the bacon and ham. Peel the onions, clean the vegetables, wash them. Finely dice everything. Fry the bacon and mince in 1 tablespoon of oil. Sauté the ham, vegetables and half of the onions. Add 3 chopped tomatoes, 1 tablespoon of German marks and wine, season. Simmer for 5-10 minutes.
  2. For the béchamel sauce, melt the fat and sauté the flour. Bring to the boil with milk and cream. Melt half of the parmesan in it, season to taste.
  3. For the tomato sauce, fry the rest of the onions in 1 tablespoon of oil. Simmer with 1 tablespoon of mark and the rest of the tomatoes and juice for 5 minutes, season.
  4. Wash, pluck and finely chop the basil. Dice the mozzarella. Mix both with the hack. Grease a refractory dish well. Place the cannelloni vertically and fill in the mince with a teaspoon. Then put them close together.
  5. Distribute first bechamel, then tomato sauce evenly over the cannelloni. Sprinkle with the rest of the parmesan. Bake in a preheated oven (electric stove 200 ° C, convection 175 ° C, gas mark 3) for 30-35 minutes until golden brown.
  6. A fresh salad goes well with it.

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