Cannelloni with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat
- 12 cannelloni
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 2 carrot (s)
- 0.5 ½ vegetable onion (s)
- 500 ml vegetable stock
- 250 ml cream, or Cremefine
- 0.5 tube ½ tomato paste
- 150 g cheese, for ratinatin
- 1 tablespoon oil
- salt and pepper
- garlic
- Paprika powder
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Wash and clean the vegetables and cut into small cubes. Dice the onion as well.
- Season the minced meat and mix well. Now carefully pour the mince into the raw dough rolls so that they do not break. Place the filled rolls side by side in a baking dish. Preheat the oven to 175 ° C convection or 200 ° C top / bottom heat.
- Heat the oil in a large saucepan and fry the vegetables and onions in it. Deglaze with the vegetable stock, add the cream and tomato paste (as much as you want) and bring to the boil. Pour over the cannelloni, sprinkle with cheese and bake for approx. 30-35 minutes.
- This fits e.g., a small salad or baguette bread to absorb the sauce.
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