How to cook delicious Italian cannelloni with meat. Cannelloni with minced meat - a delicious Italian dish

Today I propose to prepare another incredibly tasty dish - baked in tomato sauce. There are many ways to prepare cannelloni. This variety is created by using different fillings (meat, vegetables, ricotta or spinach) and sauces (various types of tomato sauces). In this recipe, cannelloni is filled with minced meat and grated cheese, as well as tomato sauce with garlic and basil.

Ingredients:

250 gr. cannelloni (large tube-shaped pasta)
500 gr. minced meat (beef, pork, pork-beef)
2 onions
2-3 cloves of garlic for minced meat and 1-2 cloves for sauce
500 gr. tomatoes
salt
marjoram
basil
parsley
ground black pepper
olive oil
200-300 gr. hard cheese (you can also use regular hard cheeses, but it is best to use Parmesan, you can take less of it - 150-200 gr.)
3-4 tbsp. l. tomato paste
500-600 ml. water

Preparation:

Wash the tomatoes, remove the white core, and lightly cut crosswise on the back side.
We scald them by immersing them in boiling water for 30-60 seconds, and immediately after that transfer them to a bowl of cold water. We take it out and peel off the skin.
Cut the tomatoes into small cubes.
Peel the onion and garlic, chop them finely, setting aside the garlic separately for the meat filling and the garlic separately for the tomato sauce.
Three ordinary hard cheeses on a coarse grater. Even better is to use finely grated Parmesan.
Wash and finely chop the parsley - we will need about 1 handful of chopped parsley.
Fry the onion and garlic (the one we set aside for the meat filling) in olive oil until golden brown.
Place minced meat in a frying pan, mix with garlic and onion and fry for 5 minutes over medium heat, stirring occasionally.
Add chopped tomatoes and dried marjoram to the meat, salt and pepper.
Mix the meat filling, cover with a lid and simmer over low heat for about 20 minutes, stirring occasionally. Then turn it off and cool.
Add half the grated cheese and parsley to the cooled meat filling and mix.
Fry the remaining garlic with olive oil until golden brown. Add tomato paste and water, basil, salt and black pepper. Stir everything, bring to a boil and turn off. Allow the sauce to cool until warm.
Fill the cannelloni tubes with the meat filling using a teaspoon.
Grease the baking dishes with olive oil and pour half of the tomato sauce into it (this amount of ingredients was enough for 2 baking dishes). Place the stuffed cannelloni on top, then the remaining sauce.
If you use grated Parmesan, you can sprinkle it over the cannelloni immediately; if it’s ordinary hard cheese, you can do it right away, or even better, in 10-15 minutes. until the dish is ready.
Place the baking dish for 35-40 minutes. into an oven preheated to 180° (if the top bakes too quickly, you can cover it with foil).
We take the cannelloni out of the oven and let them cool slightly (about 5 minutes), after which you can put them on plates. For one serving, 2-3 cannelloni tubes are usually served.

For the filling you need to use feta cheese. We will slightly decorate the taste of the filling by adding spinach, onions and a little garlic. I know that there are cities where it is difficult to buy such cheese in stores. It doesn’t matter, feta cheese is also perfect for the filling, which can be mixed with homemade cottage cheese to dilute its saltiness. So, if you decide to cook cannelloni stuffed with cheese, you won’t have any problems with the filling.

Let's get started! Take a frying pan, heat olive oil in it and lightly fry finely chopped garlic and onions. Please note, we do not fry it, but slightly simmer it in oil. If you overcook the garlic and onions, you will get a bitter taste in the filling.

Add finely chopped spinach. If the leaves are fresh, wash them thoroughly; if frozen, simply add them to the vegetables. Stir and simmer for literally 1 minute. Turn off the heat, pour the contents of the frying pan into a bowl and let it cool slightly.

Crumble the feta cheese with your hands or a fork in a separate bowl. Do similar steps with feta cheese and homemade cottage cheese.
Add a pinch of nutmeg, freshly ground black pepper, crumbled cheese and a pinch of salt to the stewed vegetables. If you use cheese, do not add salt.
Mix and combine all ingredients together.

It is better to boil cannelloni first. We don’t cook cannelloni very often, and therefore we can’t be 100% sure that the tubes won’t turn out too hard.
Better to play it safe.
Boil water in a large saucepan (about 3.5-4 liters in volume) and boil the straws for 2-3 minutes.

After carefully transfer them to a bowl of cold water (you can add ice cubes) - you must stop the cooking process, otherwise the pasta will become too soft and we will not be able to stuff it properly.

Using a teaspoon, fill the tubes with filling. You can stuff the cannelloni from both ends, pushing the filling towards the center, only on one side. For convenience, use a pastry syringe with a wide nozzle or put the cheese in a thick plastic bag, cut off the tip and, pushing out the filling, insert it into the tubes.

Just don’t stuff the pasta very tightly; don’t stuff the cheese into the tubes with the thought “more is tastier.” And so it turns out to be delicious. It’s just that tightly stuffed tubes may burst during the cooking process and, of course, it won’t be at all what is expected.

The tubes will subsequently be baked in the oven in white sauce.
For this sauce, you need to melt a piece of butter in a saucepan or saucepan (if you have a deep frying pan, you can do it in it). Pour flour into the puddle of butter and stir vigorously with a wooden or silicone spatula. When the pulp becomes a pleasant, slightly creamy color, you can pour in the milk.

Actively stir with a spatula and pour milk in a thin stream, stir and pour. It is advisable to do all this exactly this way, otherwise there will be lumps. If you plop all the milk at once and then try to mix it all, lumps cannot be avoided. But, even if they are, everything can be corrected with the help of a sieve: grind your sauce, and voila - homogeneous, silky and without grains.

Salt the finished sauce and, if you have white pepper, add that too. Black pepper is also appropriate, but it will be visible against the background of a light sauce.

Few people have heard of such a dish, or more precisely a product, as cannelloni, but these are ordinary pasta, but their difference is in their large size. The diameter of one pasta is 3 cm, and the length reaches 10 cm. Cannelloni with minced meat is an Italian dish that can easily be made at home. It can also be cooked with Bechamel sauce, which will add juiciness and a refined aroma.

If you want to diversify your daily menu and please your loved ones with delicious food, then we suggest considering several recipes for this excellent treat.

Classic cannelloni with minced meat

What you will need:

250 grams of cannelloni;
250 grams of minced meat;
One medium onion;
2 tomatoes;
2 garlic cloves;
Hard cheese slice 180 grams;
Vegetable oil;
Parsley, dill - 5-6 sprigs;

Cooking duration is 60-70 minutes.

Nutritional value - 280.

How to cook:

Rinse the tomatoes, cut into small cubes;
Peel the onion head and cut it into small slices;
Place the tomatoes and onions in a frying pan with oil and fry for 8-10 minutes;
Peel the garlic cloves, cut into thin slices, and add to the vegetables. Add salt and black pepper and cook for another 3 minutes;
Rinse the parsley sprigs, shake and chop very finely. Add the greens to the sauce and stir;
Then put the minced meat in a bowl, add some salt and sprinkle with ground pepper. Stir well;
Stuff the cannelloni with minced meat;
Carefully spray the baking dish on all sides with vegetable oil and lay out the stuffed cannelloni;
Next, fill the form with sauce;
Grind the cheese into very fine strips and place it on top of the pasta and sauce. Pour half a glass of water;
Cover the pan with foil;
Fire up the oven and heat to 180 degrees. We put the form there. Leave to bake for 40 minutes.

Cannelloni with minced meat in the oven: recipe step by step

300-350 grams of cannelloni;
Minced beef or pork - 400 grams;
One carrot;
Onion head;
150 grams of sausage cheese;
Sour cream - 100 ml;
Mayonnaise - 100 grams;
3-4 garlic cloves;
100 ml milk;
Vegetable oil;
A little salt and ground black pepper.

How long should it cook - 1 hour.

Number of calories - 290.

We wash the carrots, clean off all the dirt and grind them with large shavings;
Remove the skin from the onion head and cut into small cubes;
Place a frying pan on the fire, add vegetable oil, and heat it up;
Add chopped vegetables to the heated oil and leave to fry for 10 minutes. Mix everything;
Then put the minced meat there, add salt, sprinkle with ground black pepper, stir, add some water and cook for 15 minutes;
After this, remove the filling from the stove and leave to cool;
Meanwhile, prepare the cheese sauce. Cut a piece of sausage cheese into small slices. Place them in a blender cup or food processor. Grind the cheese into small pieces;
Next, put mayonnaise, sour cream in a separate cup, mix everything;
Add cheese to the mixture of sour cream and mayonnaise and mix;
Peel the garlic cloves, squeeze them with garlic cloves and add to the sauce. Stir everything;
Then add milk, mix everything, the spicy sauce is ready;
Fill the cannelloni with minced meat and vegetables;
Carefully coat a deep baking tray with vegetable oil and place the stuffed paste there;
Pour cheese sauce over everything;
Preheat the oven to 180 degrees and remove the pan. Leave to bake for 30 minutes.

Cannelloni with minced chicken in a slow cooker

300 grams of cannelloni;
Minced chicken - half a kilo;
Carrot - 1 piece;
One tomato;
Onion - 1 head;
Half a glass of water;
A little olive oil;
A pinch of salt and ground black pepper.

How long to cook - 70 minutes.

Place the minced meat in a cup, add salt and ground black pepper. Mix everything;
Remove the peel from the onion and cut into small pieces;
Peel the carrots, wash all the dirt and rub with a medium grater;
Pour hot water over the tomato and immediately place it in cold water. Then carefully remove the peel;
After this, the peeled tomato can be grated or crushed in a blender until pureed;

On the multicooker, set the “Frying” mode, grease the container with olive oil;
Next, add the onions and carrots and fry for about 10 minutes. Don't forget to stir;
Then place half of the roasted vegetables on a plate;
Add minced meat to the rest of the vegetable frying, season it with salt and pepper. Stir and fry for about 10 minutes;
Next, we start filling the cannelloni with minced meat and vegetables;
Place the pasta with the filling in the multicooker container, put the remaining roasted vegetables on it, pour tomato puree and water over everything;
If necessary, add salt and ground black pepper;
Set the “Stew” program and leave to cook for 40 minutes.

How to cook cannelloni with minced meat and Bechamel sauce

250 grams of cannelloni;
Half a kilogram of ground beef or pork;
4 medium tomatoes;
100 grams of tomato paste;
A piece of Mozzarella cheese, you can use 100 grams of Mozzarella and 100 grams of other hard cheese;
Onion head;
One carrot;
Vegetable oil;
A little salt and ground black pepper.

For the Bechamel sauce:

800 ml milk;
A pinch of nutmeg;
Flour - 3 large spoons;
50 grams of butter;
Salt - to your taste.

Cooking period - 1 hour 15 minutes.

Nutritional value - 285.

We wash the carrots, peel them and grind them into small shavings;
Remove the skin from the onion and cut it into small slices;
Add vegetables to heated oil and fry for 5-8 minutes. Stir constantly;
Then put the minced meat there, add some salt, add black pepper, mix everything. Leave to cook under the closed lid for 7-8 minutes. Next, open the lid and cook for another 7 minutes;
We wash the tomatoes. You can remove the skin from them; it won’t be needed. They can be grated with a grater or crushed in a blender until pureed;
Then put the tomato puree into a container, add tomato paste to it, sprinkle with salt and mix;
Then pour the tomato sauce into the minced meat, stir and cook for 10-15 minutes;
Let's start preparing the Bechamel sauce. Melt the butter in a frying pan or thick-walled container;
Add flour to butter, stir and fry everything for 2-3 minutes;
Next, carefully pour in the milk little by little and don’t forget to stir. There should be no lumps left. You should get a uniform mixture;
Boil the sauce until thick; as soon as it becomes thick, immediately turn off the heat and remove from the stove;
Then add nutmeg to the sauce and stir;
We fill the cannelloni with minced meat, vegetables and tomato;
Spray a baking dish with oil, put the filled cannelloni there and pour Bechamel sauce over them;
Three cheese into small strips and put it on top;
Place everything in a preheated oven at 200 degrees and cook for 30 minutes.

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

How to prepare a delicious recipe for jellied pork legs, read interesting recipes in our article.

Our smoked chicken cheese soup will become your favorite dish. Recipe here.

If you boil the cannelloni a little before baking, this will shorten their baking time;
Do not fill the pasta too tightly, otherwise it will burst and all the filling will fall out;
You can add mushrooms, potatoes, sweet peppers, cheese and other vegetables to the minced meat;
In order for the cannelloni to be juicy, they should be completely filled with sauce.

Cannelloni with minced meat will be a great treat for your family dinner or for guests. This dish turns out unusual, aromatic and juicy. And if you add any spices or spices to the minced meat, it will be aromatic, delicious and give the dish an excellent taste!

Italian large cannelloni are very tasty to prepare with minced meat fillings: vegetable, mushroom, meat or chicken. Choose the best recipe!

Cannelloni are large tube-shaped pasta designed for stuffing. Cooking with them is a pleasure; the fillings can be completely varied: both vegetables and meat.

Cannelloni 16 pcs
Minced rabbit 350 grams
Leek 1 stalk
Shallot 2 pcs
Carrot 1 piece
Parsnip 1/3 root
Garlic 3 cloves
Cilantro 3-4 sprigs
Parsley (greens) 3-4 sprigs
Parmesan cheese 60 grams
Milk 500 ml
Premium wheat flour 2 tbsp
Butter 60 grams
Olive oil 2 tbsp
Nutmeg 1 tsp
Ground black pepper 1 tbsp
Salt to taste

Grate the carrots and parsnip root on a medium grater, finely chop both types of onions, and fry the vegetables in a mixture of butter and olive oil.

Prepare meat stew: add minced rabbit to sautéed vegetables, loosen it with a spatula and fry until half cooked.

Chop the parsley, garlic and cilantro and add to the meat stew. Salt the mixture and season with ground black pepper.

Stuff the cannelloni tubes tightly with the meat ragù.

Prepare bechamel sauce: melt the rest of the butter in a frying pan, sift the wheat flour, pour in the milk in a thin stream, stirring constantly to avoid lumps, season with nutmeg.

Place the stuffed cannelloni in a ceramic dish, pour in bechamel sauce and bake in an oven preheated to 180 degrees. Baking time 40 minutes.

About 5-7 minutes before it’s ready, sprinkle the cannelloni with grated Parmesan and put it back in the oven for a while. Serve with sprigs of fresh parsley.

Recipe 2: stuffed cannelloni in the oven

Cannelloni: 10-12 pcs;
Homemade minced meat: 400 gr;
Carrots: 1 piece;
Onions: 1 piece;
Garlic: 3 cloves;
Olive oil: 2 tablespoons;

For the Bechamel sauce:

Milk: 300 ml;
Flour: 2 tablespoons;
Butter: 30 grams;
Salt: a pinch.

Prepare homemade minced meat. To do this, grind 200 grams of pork and 200 grams of beef in a meat grinder.

Finely chop the garlic and onion.

Peel the carrots and grate on a fine grater.

Place a frying pan with olive oil on the fire, then stir-fry the onion and garlic in it (5 minutes).

Then add carrots and fry for another 3-4 minutes.

Then add the minced meat and continue frying for about 10 minutes, stirring the contents of the pan periodically so that large lumps do not form.

Stuff the cannelloni with the prepared minced meat.

Place them in a baking dish and pour over. Place all this in an oven preheated to 180 degrees for 30 minutes.

Serve the finished stuffed cannelloni with white semi-sweet wine or just as is.

Recipe 3: cannelloni with Bechamel sauce (with photo)

This is a wonderful alternative to homemade dumplings or Italian lasagne with minced meat - it cooks faster and tastes just as good.

Ground beef 400 g
Cannelloni 150 g
Onion 1 pc.
Refined sunflower oil 2 tbsp. l.
Ground black pepper 2 pinch
Italian herb mixture 2 tsp.
Tomato juice 200 ml
Salt 3 pinch
Parmesan cheese 100 g
Garlic

For the Bechamel sauce:

Butter 50 g
Milk 1000 ml
Wheat flour 3 tbsp. l.
Ground nutmeg 1 tsp.
Salt 1 pinch

Recipe 4: how to cook cannelloni in Italian

cannelloni – 300-350 grams;
carrots – 1 pc.;
onion – 1 pc.;
minced beef (or pork) – 400 gr.;
salt and spices;
vegetable oil - for frying;
sausage cheese – 150 gr.;
sour cream – 100 gr.;
mayonnaise – 100 gr.;
garlic – 3-4 cloves;
milk – 2-3 tbsp.

Wash medium-sized carrots well and grate them. Peel a small onion and finely chop.

Pour refined vegetable oil into a heated frying pan and fry the vegetables for 10 minutes, stirring occasionally.

When the vegetables are fried, add fresh minced meat, mix all the ingredients and add a little salt, add spices to taste, add a small amount of water and simmer for 15 minutes.

The cannelloni filling is ready.

Let's start preparing a spicy sauce from sausage cheese, which needs to be cut into small pieces. Place the cheese pieces in the bowl of a blender or food processor.

And grind it.

Place thick sour cream and mayonnaise in a separate bowl.

Add chopped cheese to the sour cream and mayonnaise in the bowl. Squeeze the garlic here.

Mix all ingredients for the sauce vigorously and add a little milk. Spicy Italian sauce is ready.

Fill the cannelloni pasta with cooled, already fried minced meat with vegetables and place in a square baking dish, previously greased with butter. Do not overdo it with the filling, because if there is too much minced meat, the pasta will burst.

Pour the sauce generously over the top of the cannelloni with the minced meat until they are covered.

The oven should be preheated to 180 degrees and the cannelloni should be baked for 30 minutes.

The dish is ready. Serve the original dish with the resulting golden cheese crust directly to the table, let every member of your family feel this unforgettable aroma.

Recipe 5, step by step: cannelloni with champignon mushrooms

Cannelloni pasta 12 pieces
Pork 350 g
Champignons 250 g
Onions 2 pcs.
Flour 3 tbsp. lie
Butter 3 tbsp. lie
Tomato paste 70 g
Hard cheese 130 g
Vegetable oil 4 tbsp. lie
Sea salt to taste

We will need champignons. We clean them.

We have pork, wash it, cut it and grind it through a meat grinder.

In addition to meat, we will need cannelloni, an Italian tube-shaped pasta.

Finely chop the champignons.

Chop the onion.

We send the minced meat to fry in vegetable oil.

In another frying pan, fry the onion and when it becomes slightly golden, add champignons to it.

The meat has browned a little, remove from heat, do not dry it out.

Add tomato paste to the mushrooms and onions. In summer you can add fresh crushed tomatoes. Fry for a few minutes together.

Grind the cheese in a blender.

Melt butter in a frying pan, add flour to it, fry it lightly. Cool, add milk and stir thoroughly so that there are no lumps.

Fill the cannelloni with filling. Place in the oven for 45 minutes at 170*.

Recipe 6: cannelloni with eggplant (with photos step by step)

Cannelloni 2 pcs
Eggplant 1-2 pcs
Tomato 1 piece
Onion 1 head
Garlic 2-3 sprigs
Basil, parsley 50 gr
Parmesan 50 ml Olive oil to taste
Spices: salt, black pepper

Boil the cannelloni tubes until tender in plenty of lightly salted water. Cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Carefully lower the cannelloni into the boiling water and stir carefully, so as not to damage the pasta, so that the pasta does not stick to the bottom of the pan. Record the time after boiling.

When the pasta is cooked, carefully remove it from the boiling water and place it in a single layer on a large plate. Cover the top with an inverted plate to prevent the cannelloni from drying out. It is better to cool the cannelloni so as not to burn your hands when stuffing.

Peel the onion and cut into very thin strips. Fry the onion in olive oil until golden brown. It is better to stir so that the onion does not burn.

Peel the purple skin from the eggplants and cut into cubes. Add the eggplants to the onions, add salt and pepper and simmer without water or with a small amount of water under the lid for 15 minutes.

Add the pulp of half the tomatoes prepared for the dish, after removing the seeds and skin. Continue simmering until you get a stew of eggplant, tomato and onion. This is 10-15 minutes. The stew should be thick enough so that it does not spill out when stuffing.

Firstly, this is not meat, the mince of which is quite dense.

Secondly, 10 cannelloni will require a kilogram of eggplant, several onions and tomatoes. That's a lot for lunch for two.

And thirdly, you want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend filling the cannelloni with vegetables - “halfway”, i.e. quite loose. However, I don't insist.

Using a teaspoon, fill the cannelloni with the eggplant ragu and place them in a baking tray or baking dish greased with olive oil.

Sprinkle the cannelloni with minced meat with finely chopped parsley and basil, add a little salt and pepper. Grate the garlic - preferably young - and spread over the cannelloni. The remaining tomato, without skin or seeds, thinly slice and place on top of the cannelloni. Sprinkle with olive oil - 1 tbsp.

Next, the baking process begins, Al forno - put the form with the cannelloni in the oven or oven, preheated to 220-230 degrees, for 20-25 minutes. While the cannelloni and minced meat are baking, grate the Parmesan cheese on a fine grater.

After the allotted time, sprinkle the hot cannelloni with Parmesan cheese and place in the oven again until the cheese is melted and browned.

Cannelloni with eggplants are ready. Place cannelloni with minced meat on plates and serve immediately.

Recipe 7, simple: cannelloni with vegetables and chicken

cannelloni 6 pcs.
vegetable mixture 400 g
chicken 200 g
cheese 50 g
milk cream 200 ml
salt to taste
butter 30 g
pepper to taste

Boil the mixture of frozen vegetables for 2-3 minutes in salted water, place in a sieve.

Cut chicken meat (skinless legs) into small cubes.

Cut the boiled vegetables into small cubes, combine with shredded chicken, add salt and pepper to taste.

Lightly cook the cannelloni in boiling salted water until they become softer and do not break.

Fill the tube with prepared minced meat at the rate of 50-60 g for each.

Grease a baking dish with butter, lay out the cannelloni, pour in 10% or 23% fat cream, sprinkle with grated cheese.

Bake in the oven until the cheese crust forms golden brown. Don't dry it out!

Recipe 8: Cannelloni with minced meat and Bechamel sauce

Cannelloni pasta - 250 gr;
beef or mixed minced meat – 500 gr.;
tomatoes – 2-4 pcs.;
tomato paste – 2-3 full tablespoons (heaped);
onions – 1-2 pcs;
mozzarella – 200 gr.;
salt, spices to taste;
vegetable (olive) oil.

For the sauce:

milk – 700-800 ml;
nutmeg – ¼ teaspoon;
wheat flour – 3-4 tablespoons;
salt;
butter – 50-70 gr.

Finely chop the onion with a knife.

Fry the onion in olive oil. When the onion begins to become translucent, add the minced meat. Simmer over low heat until cooked for 10-12 minutes.

Grate the tomatoes on a coarse grater and discard the skins.

Add tomato paste to the tomato pulp and add salt. Mix.

Pour tomato sauce into the minced meat, season with spices, stir, simmer over medium heat with the lid ajar for about 10-12 minutes. The excess liquid will have evaporated by then.

Bechamel sauce: melt a piece of butter in a thick-bottomed frying pan.

Add flour to melted butter. Fry the flour in oil for 1-2 minutes.

With constant stirring, pour all the milk into this mixture, portionwise, and add salt. Make sure that there are no flour lumps left. Without ceasing to stir, cook the sauce over low heat until thickened. When the mixture boils, remove from heat. Add nutmeg, stir.

The finished sauce should be smooth and homogeneous; if there are still a few flour lumps left, the easiest way is to strain the sauce through a sieve.

Assembly: Fill the cannelloni with the prepared minced meat. Finely grate the mozzarella.

These products are also made in Italy. Cannelloni is durum wheat pasta, giant tubes that just beg to be filled with minced meat. Stuffed pasta tubes. We will also prepare for this dish (Siciliana). After preparing this dish, you will be convinced that it is divinely delicious! So, I bring to your attention 3 options how to cook stuffed cannelloni. Which one is the most delicious is up to you to decide.

cannelloni

Products for stuffed cannelloni:

1, 2 options

cannelloni 1 box
minced beef or your choice (homemade, chicken or turkey)
Sweet pepper
bulb
salt pepper

Option 3. Everything is the same as in options 1 and 2, plus:

3 eggs
3 tbsp sour cream
1 tbsp flour
1 carrot
1 tomato
1 onion

Stuffed cannelloni recipe with photos

Everything is as simple as shelling pears! First we make minced meat or use store-bought stuff, whichever you prefer. If you use a store-bought one, then I would advise you to grind it in a meat grinder together with whole pieces of beef, at least 50 x 50. This way the minced meat will certainly turn out tastier. Scroll the onion together with the meat. Salt and pepper the finished minced meat.

Cut the sweet pepper into very small cubes and add to the minced meat. You can grind the sweet peppers through a meat grinder. This option will be quite acceptable and will make the minced meat more juicy.

Finely chop the sweet pepper and add to the minced meat

Mix thoroughly so that the pepper is evenly distributed in the minced meat.

Mix well

Fill the cannelloni with the prepared minced meat.

Filling the cannelloni with minced meat

1 option for preparing stuffed cannelloni is the simplest - boiled cannelloni.

Place a pot of water on the stove in advance. When the water boils, place the stuffed cannelloni in salted water. After surfacing, cook for 15 minutes. It is necessary to ensure that the cannelloni are not overcooked, otherwise they will lose their shape, become very weak and will look unappetizing.

Options 2 and 3 for preparing stuffed cannelloni - in the oven.

Option 2. Place the cannelloni filled with minced meat on a baking sheet, pour in a sauce of 1/2 cup water and 1/2 cup milk or cream. You can use any milk sauce of your choice. Add melted butter (a small piece). Place in the oven and cook the cannelloni at a temperature of 180-200 degrees for 15-20 minutes. Do not forget to keep an eye on the cooking process, also in order not to overcook the cannelloni.

We take out the finished cannelloni and place it on plates. Pour over Siciliana sauce and sprinkle with cheese. Woo a la! A delicious dish on the table! Enjoy culinary pleasure!