Recipe cannelloni - one of the ideal options for those cases when you decided to go a little further than simple boiled spaghetti. A large baked pasta with a filling of meat or cheese with vegetables and in the digging of fragrant sauces will become the protagonist of this material.
Cannelloni recipe with chicken
One of the most popular fillings for cannelloni is chicken or turkey. Typically, pasta for this recipe is baked in an abundance of tomato sauce, which you can make yourself or buy already ready in any market.
Ingredients:
- onion - 65 g;
- garlic teeth - 2 pieces;
- chicken mince - 690 g;
- spinach leaves - 75 g;
- sweet pepper - 75 g;
- grated Parmesan - 85 g;
- flakes of chili - to taste;
- Ground Muscat - 1/2 tsp;
- a handful of green basil and parsley;
- tomato sauce - 540 ml;
- paste cannelloni.
Preparation
While the oven reaches a temperature of 210 degrees, take on a simple filling. Preheat a little oil in the saucepan and save on it crushed onion with pepper. When the onion pieces become clear, add garlic and spinach to them. Let the spinach leaves fade. Separately brown the chicken and mix it with the roast. Add muscat, chili flakes and fresh herbs. Fill the hollow tubes of the paste with the resulting mixture. If a round paste for cannelloni could not be found, then use the lasagna sheets, previously slightly scalded them.
At the bottom of the chosen form, pour a little tomato sauce, top the cannelloni and pour the remaining sauce. Sprinkle everything with Parmesan and send it to bake, covered with a sheet of foil, about 20 minutes.
If you decide to repeat the cannelloni recipe in the multivarquet, then set the "Quenching" option for half an hour.
A simple recipe for cannelloni with beef
Ingredients:
- beef - 630 g;
- onion - 170 g;
- garlic - 3 teeth;
- tomatoes in its own juice - 480 g;
- tomato paste - 55 g;
- champignons - 210 g;
- carrots - 70 g;
- sour cream - 260 g;
- pasta for cannelloni;
- grated cheese - 1 tbsp.
Preparation
Spasseravovav crushed onions, add to it chicken garlic and ground beef. When the latter grasps, add the tomatoes and leave everything to languish until thick. Separately, save carrots with mushrooms until all the mushroom moisture evaporates. Add the roast to the mixture of minced meat. Fill the cannula paste tubes with the resulting mixture. At the bottom of the chosen form, grease with tomato paste and distribute the cannelloni tubes over. Pour all the sour cream and sprinkle with cheese, then leave to bake for half an hour at 180 degrees.
Cannelloni recipe with ricotta and spinach
Ingredients:
For filling:
- garlic teeth - 2 pieces;
- spinach - 300 g;
- Ricotta - 490 g;
- cayenne pepper - to taste;
- pinch of dried garlic.
For sauce:
- butter - 55 g;
- milk - 530 ml;
- pumpkin puree - 320 g;
- grated Parmesan - 75 g;
- flour - 15 g;
- a clove of garlic - 1 pc.
For pasta:
- cannelloni tubes - 16 pcs .;
- grated parmesan - 55 g.
Preparation
Since the filling for such cannelloni is prepared in a few minutes, start with a sauce, which is a pumpkin variation of bechamel. For the sauce, melt the butter and save the flour on it. The resulting flour paste, dilute with milk, wait until the sauce thickens and add pumpkin puree with chopped garlic and grated cheese.
Now to the filling. For her, spinach leaves are left to fade in a frying pan with a drop of olive oil. To the finished spinach, squeeze out the garlic and mix it with ricotta. Add the cayenne pepper and a pinch of salt. Fill the tubes of the paste with the filling, put everything in the mold and pour the sauce over it. Sprinkle the dish with Parmesan and bake for 40 minutes at 180 degrees.