Stuffed Cannelloni
4 servings
60 minutes
Stuffed cannelloni is a true delight of Italian cuisine, where soft pasta tubes envelop juicy meat filling. This dish has its roots in the depths of Italian traditions when culinary masters sought ways to create harmony of flavors and textures. The tender filling, infused with the aroma of garlic and onion, absorbs rich tomato notes, while Provençal herbs add spiciness and Mediterranean charm. The finishing touch is a layer of melted cheese that forms an appetizing golden crust. Cannelloni is the perfect choice for a cozy family dinner or festive feast, as each dish becomes a small masterpiece that awakens warm emotions and love for traditional cuisine. Served hot, accompanied by fresh basil or a glass of light red wine.
1
Fry the crushed garlic and finely chopped onion. Add the minced meat (preferably from veal).
- Finely chopped garlic: 3 cloves
- Onion: 0.5 head
- Mince: 500 g
2
We fill the raw cannelloni with prepared filling. We place them in a baking dish.
- Cannelloni pasta: 0.5 kg
3
We pour canned tomato juice over the stuffed pasta. If the tomatoes are skinless, we squeeze them and place them on top.
- Tomatoes in their own juice: 1 jar
4
If the pasta is not fully covered with sauce, mix mayonnaise with water in a glass and pour it over.
- Olive oil mayonnaise: 1 tablespoon
5
Sprinkle with herbs, add pepper, and salt.
- Herbes de Provence: 1 teaspoon
6
We are baking. Five minutes before it's done, we sprinkle with grated cheese.
- Cheese: 150 g
7
We serve on plates and enjoy.
