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Cannelloni is a traditional italian pasta dish that means filled tube pasta. This pasta recipe is a popular throughout Italy. Cannelloni may have various fillings such as minced beef, tuna or spinach.
I read in some book that cannelloni is a lasagne just for kids. Well it could be told this way but personally I like it either. Mostly because it has the lasagne taste but the structure of the dish is much more convenient to eat it.
This time I am making tube pasta with minced beef served with a tomato sauce. Let me share some tips of how to cook cannelloni.
Firstly, saving time you should cook the cannelloni in the salted boiling water for 4-5 minutes. Rinse them with cold water, drain and lay on the cloth to dry. Fill and bake them following the recipe.
In addition, giving the dish a lighter sweet and creamy flavour you need to use a Fontina cheese for meat filling.
Ingredients for filling (serves 3-4)
Preparation time – 30 min
Cooking time – 30 min
300 g minced beef (fine law fat mince)
12 no-precook cannelloni tubes
1/3 cup of fresh bread crumbs
1/4 cup of dry white wine
1 white onion, finely chopped
2-3 tablespoon of olive oil
1 egg
1 cup of Fontina cheese, grated
salt and black pepper, freshly milled
1/2 cup of parsley, finely chopped
1 teaspoon of dried oregano
2 cloves of garlic, sliced
Ingredients for tomato sauce
1-2 tablespoon of butter
1 tin of chopped tomatoes
1 medium onion, finely chopped
1 teaspoon of fresh thyme, chopped
1 teaspoon of fresh oregano, chopped
salt and black pepper, freshly milled
1 cup of Parmesan cheese, grated
2 tablespoon of tomato paste
1/2 cup of dry white wine
Method
In a large pan heat olive oil. Add sliced garlic, cook until brown and discard it. Add chopped onion and cook until soft but not brown.
Then add mince and cook on low heat until all the redness is gone. Lift and drain. Let them cool.
In a large bowl mix well together the mince with onion, bread crumbs, chopped parsley and oregano and season with salt and pepper. Then add grated cheese, wine and egg. Mix it well and let it stand to set.
Preheat the oven to 180â—¦C (350 â—¦F).
Meanwhile cook the sauce. Heat butter in a pan and add chopped onion and cook until soft. Add oregano, thyme, salt and pepper, mix well. Add tomatoes, tomato pasta, wine and stir.
Fill cannelloni tubes with the mince mixture pushing it in with the handle of a a teaspoon. Butter an ovenproof dish and place the cannelloni in a single layer. Pour the tomato sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with foil and bake in a preheated oven at 180â—¦C (350 â—¦F) 25-30 minutes. If taking a lightly cooked cannelloni you should bake tubes only 15-20 minutes until golden brown and crisp on top.
Serve hot garnish with herbs.
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I also prefer cannelloni to lasagna, they’re easier to eat! This recipe looks fantastic, nice and classic!
Jamie Oliver has a real cute spin on cannelloni, he makes them in a pot, where they fit snuggly, and stands them up. So you get a honey-comb effect. It’s quite easier to make them like this, because you just spoon the meat sauce over them, and then the white sauce + cheese, but they’re less traditional and, I’m sure, would be scorn in Italia
Hi Marta -To my mind, I used a very traditional method of cooking cannelloni. In my recipe the cannelloni tubes were filled with the meat sauce and covered with the tomato sauce
)
I never make Cannelloni at home but we love to eat them at restaurants. I really must make this at home sometime soon! Those look absolutely delicious!
Hi Natasha -Many thanks for your comment
Great looking cannelloni…looks really tasty. Nice photos.
Looks good i cant wait to have a try tonight for dinner.
looking laik mouth watring