Filled Cannelloni
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g cannelloni
- 600 g minced meat
- 1 large onion (s)
- 2 cloves garlic
- 1 bunch parsley
- 2 egg (s), size M
- 100 g parmesan, rated
- 1 liter tomato sauce
- 100 g breadcrumbs
- 50 g butter
- 2 tablespoon flour
- 250 ml meat broth
- Cheese, grated (optional)
- oregano
- basil
- nutmeg
- salt and pepper
- Paprika powder
- possibly aromatic
- oil
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Finely chop the onion, parsley and garlic and sauté in oil. Add the minced meat and sauté. Dust with flour, add half of the parmesan, add the stock and season. Cook for 10 minutes.
- After everything has cooled down, add the cheese, egg and breadcrumbs and stir; the result is a mushy, not too solid mass. Fill the cannelloni loosely with the mixture (I took a pastry syringe, without an attachment - goes super fast).
- Grease a baking dish with butter, pour 300 g of tomato sauce and put the cannelloni in it. Cover with the remaining tomato sauce, sprinkle with parmesan cheese and sprinkle with flakes of butter. Optionally, sprinkle with grated cheese. Cover and bake in the oven at 180 ° C for about 40 minutes.
- Makes about 25 cannelloni.
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