Cannelloni pasta with minced meat
Cannelloni pasta with minced meat and tomato sauce is one of those dishes that impress with both its taste and appearance. Juicy tubes filled with aromatic filling, baked under a layer of tomato sauce and melted cheese, create a truly comfortable, home-cooked meal. Cannelloni pasta looks impressive, but its preparation is not difficult at all - just a few simple steps are enough to make a dish straight from an Italian trattoria. It is an ideal proposition for a family dinner, a Sunday meeting or simply when you feel like something filling, warming and delicious.
Recipe for cannelloni pasta with minced meat
Ingredients
Filling ingredients
- 12 cannelloni pasta tubes
- 400 g minced meat (e.g. beef or pork and beef)
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- a pinch of ground paprika, pepper and salt
Sauce ingredients
- 700 ml tomato puree
- 125 ml water
- fresh basil
- 2 cloves of garlic
- 200 g mozzarella
- a pinch of salt, sugar and basil
Preparation
Heat fat in a pan, add chopped onion and garlic, fry until translucent. Add minced meat and fry, breaking it up, until browned. Season with salt, pepper and paprika. Cool.
Fill the cannelloni tubes with the meat filling using a spoon.
Pour 1 tablespoon of olive oil into a saucepan and lightly fry the sliced garlic until it starts to smell nice but doesn't brown. Add the tomato puree and water and bring to a boil. Season with salt, freshly ground pepper, a pinch of sugar and chopped fresh basil. Cook for 10 minutes on low heat.
Spread a thin layer of tomato sauce on the bottom of an ovenproof dish measuring 1. Arrange a single layer of canola tubes with filling on the bottom.
Pour the remaining tomato sauce over everything and then sprinkle with grated mozzarella.
Cover the dish with a lid or aluminum foil and place in a preheated oven. Bake at 180 C for 30 minutes, covered, then remove the foil and bake for another 10 minutes, until the cheese is golden.
See other recipes
