Cannelloni with Minced Meat Filling and Ricotta Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 30 cannelloni
- 500 g minced meat
- 1 onion (s)
- 1 clove garlic
- 5 tomato (s)
- 1 small zucchini
- 1 carrot (s)
- 1 stick (s) celery
- 2 cups ricotta (50 g each)
- 500 ml milk
- 10 tablespoon parmesan, grated
- 100 g cheese, rated
- 1 tablespoon oil
- 5 tablespoon tomato paste
- Salt and pepper, pepper, oregano, basil
- oregano
- basil
Print Recipe
Pin Recipe Instructions
- Peel or clean the vegetables and cut into small cubes.
- Mix the ricotta with the milk and half of the parmesan and season the sauce well with salt and pepper.
- Heat the oil in a pan, fry the vegetables (except for the tomatoes!) Briefly, then add the minced meat and fry until crumbly. Season well with salt, pepper and the herbs. Add the tomato paste and roast briefly, then stir in the tomatoes and simmer the minced meat sauce over a low heat for about 20 minutes.
- Preheat the oven to 225 ° C.
- Let the minced meat sauce cool down a bit and then use a teaspoon to fill the cannelloni with it and place in a baking dish. Then pour the ricotta sauce over it and sprinkle everything with the rest of the parmesan and the other grated cheese. Bake for 30-45 minutes.
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