Cannelloni with meat filling
3 servings
60 minutes
Another of a million wonderful variations on the theme of pasta. Parmesan cheese is best, and after turning off the oven, it is advisable to leave the dish in it for 15-20 minutes - this way all the ingredients will finally become friends with each other.
1
Chop the onion finely.
- Onion: 1 piece
2
Wash fresh or canned tomatoes and pass them through a meat grinder or blend them in a blender.
- Tomatoes: 3 pieces
3
Slice the mushrooms thinly.
- Button mushrooms: 150 g
4
Fry finely chopped onion in heated vegetable oil.
- Vegetable oil: 30 ml
- Onion: 1 piece
5
Add mushrooms to the fried onion and sauté for 5 minutes.
- Button mushrooms: 150 g
6
Add minced meat, season with salt and pepper, and fry, stirring occasionally, until cooked.
- Ground meat: 300 g
- Salt: to taste
- Ground black pepper: to taste
7
5-7 minutes before it's ready, add chopped tomatoes to the minced meat in the pan, mix well and simmer until the tomato juice evaporates slightly and the mixture thickens.
- Tomatoes: 3 pieces
8
Cool the filling, add grated cheese and mix (you can add finely diced smoked ham).
- Hard cheese: 100 g
9
In a thick-walled pot or pan, melt the butter, then add flour, warmed milk, and prepare the béchamel sauce.
- Butter: 50 g
- Wheat flour: 35 g
- Milk: 800 ml
10
Grease the baking dish with butter and sprinkle with breadcrumbs.
- Butter: 50 g
11
Stuff the cannelloni with filling and place them in a baking dish.
12
Pour the béchamel sauce on top, cover with a lid or foil, and bake in the oven at 160–180 degrees for 35–40 minutes.
