The name "cannelloni" refers to a type of pasta known since the beginning of the 19th century, cylindrical in shape and larger (8 to 10 cm and 2 cm in diameter) than the usual pasta.

Another name is manicotti (Italian manicotti), translated into Russian - “sleeves”. The cannelloni dish is nothing more than a huge pasta stuffed inside.

The Italians are accepted as the first chef who invented the cannelloni in 1907, Salvatore Coleta.
But back in 1907, Nicola Federico also made a great contribution to the development and popularization of this dish. Cannelloni became widespread as early as 1929. The Italian Ada Boni succeeded in this.

The Italian recipe for cannelloni is quite simple to make. At home, if desired and necessary products Cannelloni can be prepared quite quickly and easily.

Dough

AT cookbooks, in recipes, it is advised to mix for cannelloni dough necessary ingredients: 400 g flour, 4 eggs, 1 pinch of salt. Then knead the dough well until it is smooth and uniform and elastic.

To make the dough homogeneous, it must be well kneaded.


Then cover with a damp cloth or plastic wrap and let stand for an hour in a cool, dry place.

The dough for this giant pasta resembles that of fresca pasta. This is a paste, which certainly includes chicken eggs.

While the dough is resting, at this time you can prepare the filling for filling the cannelloni.
Advice: In order to get the dough a little softer, you can add 2-3 tablespoons of olive oil.

Filling

The choice of toppings for cannelloni pasta is a fascinating process, because they are massive and very different in composition. Beef, pork or chicken meat can be used as a filler in combination with vegetables and many herbs and spices.

Cannelloni pasta is also widely stuffed with tomatoes with ricotta or just cheese with herbs, various vegetables and even lentils.

A few topping recipes:



A wide variety of fillings are common: ricotta cheese with mushrooms, eggplant with mozzarella or parmesan, salmon with ricotta.

This dish is interesting because when preparing cannelloni with your own hands, it is possible to use an inexhaustible flight of fancy.

Sauce

To prepare this Italian dish means not only to make the dough and filling. The main success for the taste of the dish is the sauce for cannelloni, which can be of several types.

Often, red sauce is added to the meat "sleeves". It is almost always prepared in the following way.
Ingredients:

  • 2 liters of tomato paste (preferably homemade);
  • 1/2 kg of onion (preferably shallots);
  • 1/2 kg of onion - leek;
  • a little olive oil;
  • thyme.


Secret delicious sauce using homemade tomato paste

Cooking:

  • chop the onion and leek in a blender;
  • in a saucepan / frying pan, heat the olive oil well, sauté the chopped foods;
  • when the mass begins to change color, add tomato paste, simmer for 40 minutes;
  • A couple of minutes before the end of cooking, add thyme.

White sauce (bechamel type) consists of:

  • 50 g flour;
  • 50 g butter;
  • 500 ml of milk;
  • seasonings - nutmeg;
  • salt;
  • black pepper.


Cooking:

  • Dissolve the butter over low heat, preferably in a non-stick frying pan, preferably with a thick bottom;
  • Then add the sifted flour, stirring vigorously so that there are no lumps. Boil for several minutes, watching carefully so as not to allow the mass to become too coloured;
  • Remove the bowl from the heat, gradually add warm milk, diluting the mixture;
  • Put on a slow fire, add a little pepper, nutmeg, salt and, stirring, bring to a boil;
  • Simmer for about 15 minutes until the sauce starts to thicken. Make sure that the mass does not burn to the bottom of the pan;
  • The sauce will thicken a lot as it cools. It can be used later, returning the desired consistency. To do this, add a little warm milk and mix well.

Detailed instructions - see the video:

Sometimes they serve cannelloni peanut sauce. Prepared on the basis of milk or cream, with the addition of crushed walnuts and cheese.

How to form a cannelloni

After the dough and filling are ready, you can start sculpting the cannelloni:

  • Roll out the dough in a thin layer, creating a large sheet, the thickness of which is less than two millimeters;
  • Then cut into rectangles approximately 9x14 cm;
  • Spread the filling in the middle of the dough pieces, form tubes, rolling away from you.

Cooking methods

There are several ways to prepare cannelloni.

The first:

  • cut rectangles of dough can be blanched for 1-2 minutes in salted water with the addition of a small amount of vegetable oil;
  • then wrap the filling;
  • Finally boil in salted water for 10-20 minutes.

How long to cook cooked cannelloni depends on the filling.

Second and main:

  • Place the stuffed cannelloni side by side in a baking dish, on a frying pan or baking sheet;
  • Pour the selected sauce so that the tubules are completely covered, sprinkle with grated cheese on top to taste;
  • Bake at 200°C for approximately 10 - 30 minutes (depending on toppings) or until golden brown enough;
  • After the dish is cooked, cool it slightly for a few minutes, and then remove with a spatula and serve to serve.


The classic way to cook cannelloni is to roast them in the oven.

You can cook cannelloni in a slow cooker, so popular lately:

  • Place the prepared tubes on the oiled bottom of the cooking container, pour over the sauce and sprinkle with cheese;
  • Set the "extinguishing" mode, leave for 20 - 30 minutes.

You will learn all the details about cooking cannelloni in a slow cooker from the video:

The baking method is very convenient, especially if you buy ready-made tubules in the supermarket. So is it necessary to cook cannelloni? If you want to try both methods, then yes.

Conclusion

Cannelloni, which originated in, near Naples, is now a privilege of the region, although they are distributed throughout Italy.

Italian housewives, when compiling a menu for a holiday or ordering a wedding dinner, always choose cannelloni as one of the must-have dishes. On any Italian table, whether it's a pretentious party or a business dinner, you can see this dish.

In Italian restaurants, you can always find cannelloni on the menu.
Recently, in Russia, in supermarkets, preparations for cannelloni are more often sold. For example, the brand "Barilla".

You will be interested:



Ordinary pasta is banal and boring. Try to cook cannelonni and you will see that pasta can be unusual and delicious!

What is cannelloni?

Before you start cooking, you should find out what cannelloni are. This is a pasta product that is traditional Italian and is a tube with a diameter of about 2-3 centimeters and a length of about 10 centimeters.

Preparing cannelloni is quite simple, but this process is painstaking and lengthy, as each tube must be filled with stuffing. Further, such pasta is placed in some container, poured with sauce and, as a rule, baked in the oven. As a result, the sauce completely soaks the cannelloni, and they turn out to be incredibly appetizing, fragrant and juicy.

How to cook?

How to make delicious cannelloni. There are a great many recipes, and the most interesting will be discussed below.

Option one


You can cook cannelloni with minced meat in bechamel sauce. For this you will need the following ingredients:

  • 15 or 17 cannelloni;
  • 500 grams of fresh tomatoes;
  • 500 grams of minced meat;
  • three to four cloves of garlic;
  • one head of onion;
  • about 70 grams of butter;
  • 150 grams of any hard cheese;
  • a liter of milk;
  • three to four tablespoons of wheat flour;

Description of the cooking process:

  1. First you need to prepare the filling. To do this, peel the onion with garlic. Chop the garlic (you can chop it with a garlic press), and either chop the onion finely or cut into thin half rings. Pre-pour the tomatoes with boiling water, then remove the peel from them (after a short heat treatment, it will be removed quickly and easily), and then cut into cubes. Heat a little butter in a frying pan (literally one tablespoon). First, fry the onion and garlic, then add the minced meat and fry everything for five to seven minutes until golden brown. Next, add the tomatoes and fry everything until the minced meat is ready, and add salt and pepper a minute before turning off the fire.
  2. Start preparing the bechamel sauce. In a fairly deep frying pan, melt the remaining butter, add the flour, mix everything well and fry a little. Now pour the oil into the pan and after it boils, keep the mixture on fire until it becomes thick and acquires a consistency resembling sour cream.
  3. Fill the cannelloni with the stuffing, being careful not to burst them. Take a baking dish (preferably ceramic, nothing will burn in it), fill it with half of the bechamel sauce. Arrange the cannelloni carefully and pour over the remaining sauce. Preheat the oven to about 170-180 degrees and bake the dish in it for 25-30 minutes. Remove the mold, sprinkle grated hard cheese on top and cook the cannelloni for another 10 minutes
  4. Done, you can serve.

Option two

You can make cannelloni with chicken and mushrooms. Here's what you need for this:

  • 10-12 cannelloni;
  • 1 chicken breast or about 400 grams of chicken fillet;
  • onion head;
  • 150-200 grams of fresh white mushrooms or champignons;
  • 100 grams of creamy soft cheese;
  • 1 glass of cream;
  • a mixture of Provence or Italian herbs;
  • 10 grams of butter;
  • ground pepper and salt to taste.

Cooking:

  1. The chicken must either be finely chopped or cut into small pieces, or chopped in a blender or in a food processor, or passed through a meat grinder once. Just finely chop the onion. Mushrooms cut into small cubes.
  2. Next, melt the butter in a frying pan, fry the chicken and onions on it first, then add the mushrooms and fry everything until cooked (the mushrooms should darken and give juice, and the chicken should brown), at the very end, add pepper, a mixture of herbs and salt.
  3. Prepare the sauce. To do this, boil the cream and add to them cream cheese so that it melts completely.
  4. Fill the cannelloni with the stuffing, place them in a greased baking dish or on a baking sheet, and then pour the resulting cream cheese sauce.
  5. Send the container to the oven preheated to 180 degrees for about forty minutes.
  6. Ready!

Option three


Juicy and tasty cannelloni with mozzarella cheese, tomatoes and spinach will turn out. To prepare such fine dining would need:

  • 50-70 grams of fresh spinach;
  • three large tomatoes;
  • 150 grams of mozzarella cheese;
  • 10 pieces of cannelloni;
  • 100 grams of hard cheese (for example, parmesan);
  • basil to taste;
  • red ground pepper;
  • salt;
  • olive oil.

Step-by-step instruction:

  1. Pour boiling water over the tomatoes and peel, then chop them in a blender or in a meat grinder. Bring the resulting composition to a boil, then add pepper, basil and salt to it, cook the sauce so that it becomes thick enough.
  2. Cannelloni can be boiled literally within one minute. Then fill them with mozzarella (if the balls are large, pre-cut them), mixed with chopped spinach.
  3. Take a baking sheet or baking dish, grease it with olive oil, then carefully place the cannelloni, pour them with sauce and sprinkle with grated hard cheese.
  4. Bake the dish in the oven, preheated to 170-180 degrees, for about 20 minutes.

Option four

This recipe is more refined and involves the use of salmon as a filling. The list of ingredients is:

  • 8 cannelloni;
  • 500 grams of salmon fillet;
  • a quarter of a lemon;
  • half a glass of cream;
  • 50 ml of white wine;
  • 50 grams of cheese;
  • 15 g butter;
  • three eggs;
  • pepper and salt.

Process description:

  1. Cut the salmon into strips, sprinkle lemon juice, salt and place in cannelloni.
  2. Whisk eggs, cream, salt, pepper and white wine in a bowl.
  3. Grease a baking sheet generously with butter, place the cannelloni in it, pour them with the egg-cream mixture, then sprinkle with grated cheese.
  4. Bake everything at 170 degrees for half an hour.


  • So that the cannelloni retain their shape and the dough does not become loose and soft, you should not cook them for too long. Also, do not increase the volume of the sauce.
  • You can make the dish more colorful by choosing cannelloni with the addition of natural food coloring, for example, green with herbs, orange with carrots or paprika, or even black with cuttlefish ink.
  • You can try to cook cannelloni in a slow cooker, it is quite possible. Prepare the filling in the "Frying" mode, and for the final preparation of the dish, use the "Baking" program.
  • Remember that the filling should be almost ready. If it is raw, it will not have time to fully bake in half an hour. And as the duration increases heat treatment cannelloni can simply fall apart and lose their attractive appearance.
  • Try to use sweet fillings, such as berries, fruits, cottage cheese with sugar.

Be sure to please your family or guests with delicious and unusual cannelloni.

Cannelloni - classical Italian pasta in the form of large hollow tubes, which are filled with various fillings and baked under delicate sauce. They can be replaced with lasagne sheets, pre-boiled and wrapped around the filling.

How to make cannelloni at home?

Most often, this product is bought ready-made, but if you do not trust store products, you can do it yourself. The recipe is quite simple to follow.

For cooking we need:

  • Eggs - two chicken;
  • Room temperature water - a glass;
  • Flour - two glasses;
  • Salt - a pinch.

Cooking:

  • Mix flour and salt, make a well in the center and beat in the eggs.
  • Slowly beat them with a fork, gradually grabbing flour from the edges of the hole;
  • When the mass becomes difficult to mix with a fork, we begin to knead the dough with our hands until it stops sticking;
  • Form a ball out of it and cover it with a film or towel;
  • Let the dough rest for thirty minutes;
  • Then, cut off a small piece and form it with a rolling pin thin pancakes small diameter;
  • Cook the finished pancakes in salted water for two minutes, and then place them in a bowl of ice water for a few seconds to stop the cooking process;
  • Drizzle dried cannelloni with olive oil.

Stuffed Cannelloni Recipes

Cannelonni can be filled with any food: meat and seafood, vegetables, cheeses. It all depends on your imagination. The dish is very easy to prepare and can be ideal for both an ordinary family dinner and a magnificent celebration.

Cannelloni with mushrooms and cheese

Ingredients:

  • Ricotta cheese - 600 grams;
  • Parmesan cheese - 100 grams;
  • White mushrooms - half a kilogram;
  • Eggs - two;
  • Garlic - two teeth;
  • thyme leaves;
  • Salt, pepper, olive oil - to taste.

Cooking:

  • Mix cheeses with two egg yolks;
  • On the olive oil fry the onion and garlic, add mushrooms, spices and herbs, fry for ten minutes until the liquid is completely evaporated;
  • Mix the mushrooms with the cheese mass and stuff our pasta;
  • Cook in the oven for half an hour at 180 degrees.

Cannelloni with minced chicken

Ingredients:

  • Minced chicken - half a kilogram;
  • Tomatoes - half a kilogram;
  • Cannelloni - 0.3 kilograms;
  • Onion - 200 grams;
  • Garlic - three cloves;
  • Cheese - 150 grams;
  • Salt pepper;
  • Vegetable oil.

For the sauce:

  • Butter - 50 grams;
  • Milk - liter;
  • Flour - three spoons;
  • Pepper, salt.

Cooking:

  • First, prepare the filling. Peel the tomatoes, cut them, onion and garlic. Fry onion and garlic in vegetable oil for a few minutes until golden brown. Add minced chicken, fry a little more and send tomatoes to the minced meat. Fry everything together for about twenty minutes;
  • Then we prepare the sauce. It is necessary to melt the butter, add flour to it, fry a little. Pour in milk, add salt and pepper. Cook until it thickens, then grate the cheese on a coarse grater and add to the mixture;
  • Start filling pasta with minced meat. It is not necessary to put a lot of filling so that the tubes do not burst;
  • Then put some of the cannelloni sauce into the mold, put the tubes on top and pour the remaining sauce over them;
  • Send everything to the oven for half an hour at 180 degrees;
  • Sprinkle with cheese and bake for about 15 minutes more until browned.

cannelloni with spinach and chicken



Ingredients :

  • Minced chicken - half a kilo;
  • Spinach (fresh or frozen) - half a kilo;
  • Bulb - small;
  • Garlic - two teeth;
  • Basil (chopped) - a handful.

Cooking:

  • Fry the onion with garlic, add minced meat, herbs, spices and fry for about five minutes;
  • Turn off the stove and add the spinach, stir;
  • Stuff the pasta with the cooled ready-made mixture;
  • Cook the cannelloni by filling them with sauces and sprinkling with grated parmesan for half an hour at a temperature of 180 degrees.

Cannelloni with cheese and ham

Ingredients :

  • Ham - 200 grams;
  • Parmesan cheese - 150 grams;
  • Rosemary - a branch;
  • Garlic - a clove;
  • Olive oil.

Cooking:

  • Heat olive oil in a frying pan and add a sprig of fresh rosemary and a clove of garlic to it;
  • Fry until a pleasant smell comes out, then remove and fry finely chopped ham in this oil until golden brown;
  • Let the ham cool and add grated cheese- the filling is ready!
  • Then bake the dish and serve.

Cannelloni with seafood

Ingredients:

  • Shrimp - 400 grams;
  • Mozzarella cheese - 200 grams;
  • Garlic - a clove;
  • Bulb - small;
  • Dry white wine - 200 milliliters.

Cooking:

  • Fry the chopped onion and garlic until golden brown;
  • Add wine and simmer for a minute;
  • Add peeled shrimp and simmer for about five minutes;
  • Grind the cooled filling and stuff the pasta with it;
  • Put in a mold, pour sauce, sprinkle with cheese and bake at 180 degrees for half an hour.

Cannelloni with minced meat

Ingredient :

  • cannelloni pasta - 12 tubes;
  • Ground beef - 400 grams.

For the sauce:

  • Tomatoes - two medium;
  • Tomato paste - four tablespoons;
  • Bow - one;
  • Olive oil - four tablespoons;
  • Dry red wine - four tablespoons;
  • Water - 200 milliliters;
  • Bay leaf - two;
  • Hard cheese - 100 grams;
  • Salt, pepper, herbs.

Cooking:

  • Prepare the sauce. To do this, remove the skin from the tomatoes and chop them, chop the onion and fry. Add tomatoes, chopped garlic, a little water, lavrushka, tomato paste to it and simmer everything for about five minutes. Then season with wine, herbs, salt, pepper and cook for another five minutes;
  • Stuff the pasta with minced meat, place in a greased form, pour over the sauce, cover with foil and bake at a temperature of 180 degrees for about 50 minutes;
  • Five minutes before the end of the time, remove the foil and sprinkle with cheese.

Cannelloni with mushrooms and minced meat

Ingredients :



  • Cannelloni pasta - 12 tubes;
  • Minced meat - half a kilogram;
  • Onion - large;
  • Mushrooms - 200 grams;
  • Greens;
  • Cheese - 200 grams;
  • Ketchup - six spoons;
  • Cream - 250 milliliters;
  • Salt, spices.

Cooking:

  • Finely chop the onion with mushrooms and fry in a frying pan with butter for about five minutes;
  • Then add minced meat to them, salt, sprinkle with spices and herbs, simmer until tender;
  • We start the pasta and put it in a baking dish;
  • Combine ketchup with cream and pour pasta with this mixture;
  • Top with cheese;
  • Cook for 25 minutes in a preheated oven to 180 degrees.

What sauces are served with cannelloni?

Mandatory classic sauces considered tomato and bechamel. Consider the recipes for their preparation.

Tomato sauce

Ingredients :

  • Tomato - two medium;
  • Bulb - one large;
  • Carrots - one;
  • Garlic - two cloves;
  • dried thyme - a tablespoon;
  • Olive oil;
  • Salt, pepper to taste.

Cooking:

  • Fry the chopped onion and garlic in olive oil until golden brown;
  • Add grated carrots and sauté for about five minutes;
  • Peel the tomatoes, chop, add to our passivation along with salt, thyme and pepper, simmer for half an hour.

Bechamel sauce

Ingredients :

  • Butter - 60 grams;
  • Flour - 1/3 cup;
  • Milk - liter;
  • Parmesan cheese - 80 grams;
  • Salt, pepper, nutmeg - a pinch each.

Cooking:

  • Fry the flour in butter until golden brown;
  • Add milk;
  • Cook until thickened for ten minutes with the addition of spices;
  • Then add the grated Parmesan.

Cannelloni dishes taste great, are quick and easy to prepare, are satisfying and can be fed. big company! Bon appetit to you, your family and your friends!

The very name of the dish speaks of its origin. It shows all the characteristics Italian cuisine. In terms of the composition of the products, it immediately resembles two other representatives of the Italian culinary tradition - lasagna and pasta. Wide tubes with various fillings look interesting on a plate and have a delicate and amazing taste. The cannelloni recipe is not complicated, especially since the tubes themselves are purchased ready-made and require only heat treatment.

Cannelloni: Recipe with Chicken

Meatballs are one of the most popular. Chicken meat is optimal for such a high-calorie and satisfying product.

To prepare it, you will need the following components:

  • packaging of cannelloni;
  • 500-600 g chicken fillet;
  • 1 onion;
  • 2 tomatoes;
  • 3 tablespoons of canned corn;
  • greens, garlic;
  • 200 g grated hard cheese;
  • salt pepper, vegetable oil.


Cannelloni with chicken: the cooking process

  1. First, determine what tubes you have. If the packaging says that they do not require pre-preparation, then simply put them aside. And if there is no such mark, then it is necessary to boil them in boiling water until half cooked.
  2. Now you can do the stuffing. Finely chop the fillet and onion. Fry the onion in vegetable oil, and then add the chicken.
  3. Finely chop the tomatoes.
  4. Put tomatoes, greens, garlic and corn to the meat and onions. Cover and simmer for 10 minutes.
  5. Cool down the filling. Do not stuff raw tubules with hot foods - in this case they will crack.
  6. Put the tubes on a baking sheet and pour over the sauce.
  7. Bake at 180 degrees for 20 minutes.
  8. Take out a baking sheet, sprinkle with grated cheese and put in the oven for another 5-10 minutes.


Sauce for cannelloni

Cannelloni recipes are unimaginable without white sauce. AT classic version- it's bechamel.

To prepare it, take the following components:

  • 500 ml of milk;
  • 70 g butter;
  • 2 tablespoons of flour;
  • 100 g of hard cheese;
  • salt, herbs.

Instruction

  1. Melt the butter in a saucepan or other bowl, add flour to it and mix well. You should get a homogeneous gruel without lumps.
  2. Pour milk slowly, in a thin stream.
  3. Without ceasing to interfere, keep on low heat. Make sure that the mass thickens evenly, without lumps.
  4. Salt, add herbs. When the sauce boils, boil it for 1-2 minutes, add grated cheese and remove from heat.


Cannelloni with spinach and mushrooms

A very easy, vegetarian option for which you need a minimum of products:

  • 400 g mushrooms;
  • 300 g spinach;
  • 1 onion;
  • 300 g of hard cheese;
  • butter for frying;
  • salt, spices.


Instruction

  1. The technology for preparing the tubes themselves is similar to the previous version.
  2. And for the filling, you need to finely chop the onion and pre-washed mushrooms. Fry them in butter.
  3. Spinach also chop and fry separately for 3 minutes.
  4. Grate the cheese. Combine all components together, add salt, add spices.
  5. Now you can stuff the tubes and pour them with sauce. Bake at 180 degrees for 20 minutes.
As you can see, the recipe for making cannelloni is quite simple, and there are plenty of opportunities for experimentation.

Italian large cannelloni are very tasty to cook with minced meat fillings: vegetable, mushroom, meat or chicken. Choose the best recipe!

Cannelloni are big pasta, which are tubes and intended for stuffing. Cooking from them is a pleasure, the fillings can be completely diverse: both vegetables and meat.

  • Cannelloni 16 pcs
  • Minced rabbit 350 grams
  • Leek 1 stalk
  • Shallot 2 pcs
  • Carrot 1 pc
  • Parsnip 1/3 root
  • Garlic 3 cloves
  • cilantro 3-4 sprigs
  • Parsley (greens) 3-4 sprigs
  • Parmesan cheese 60 grams
  • Milk 500 ml
  • Wheat flour premium 2 tbsp
  • Butter 60 grams
  • Olive oil 2 tbsp
  • Nutmeg 1 tsp
  • Ground black pepper 1 tbsp
  • Salt to taste


Grate the carrots and parsnip root on a medium grater, finely chop both types of onions, fry the vegetables in a mixture of butter and olive oils.


Prepare meat stew: add minced rabbit to browned vegetables, loosen it with a spatula and fry until half cooked.


Chop the parsley, garlic and cilantro, add to the meat stew. Salt the mass and season with black ground pepper.


Stuff the cannelloni tubes tightly with the meat stew.


Prepare the bechamel sauce: melt the rest of the butter in a frying pan, sift the wheat flour, pour in the milk in a thin stream, constantly stirring the mass so that there are no lumps, season with nutmeg.


Place the stuffed cannelloni in a ceramic dish, pour over the bechamel sauce and bake in an oven preheated to 180 degrees. Baking time 40 minutes.


5-7 minutes before readiness, sprinkle the cannelloni with grated parmesan and send it back to the oven for a short while. Serve with sprigs of fresh parsley.


Recipe 2: Oven Stuffed Cannelloni

  • Cannelloni: 10-12 pieces;
  • Homemade minced meat: 400 gr;
  • Carrots: 1 pc;
  • Onion: 1 pc;
  • Garlic: 3 cloves;
  • Olive oil: 2 tablespoons;

For the bechamel sauce:

  • Milk: 300 ml;
  • Flour: 2 tablespoons;
  • Butter: 30 grams;
  • Salt: a pinch.


cook homemade minced meat. To do this, crank 200 grams of pork and 200 grams of beef in a meat grinder.


Finely chop garlic and onion.


Peel the carrots and grate on a fine grater.


Put a pan with olive oil on the fire, then stir-fry the onion and garlic on it (5 minutes).


Then add carrots and fry for another 3-4 minutes.


Then add the minced meat and continue to fry for about 10 minutes, stirring the contents of the pan from time to time, so that large lumps do not form.


Stuff the cannelloni with the prepared minced meat.


Put them in a baking dish and pour over. Send all this to the oven preheated to 180 degrees for 30 minutes.


Ready stuffed cannelloni served with semi-sweet white wine or just like that.


Recipe 3: Cannelloni with Bechamel Sauce (with photo)

This is a great alternative to homemade dumplings or Italian minced meat lasagne - it cooks faster and tastes just as good.

  • Ground beef 400 g
  • Cannelloni 150 g
  • Onion 1 pc.
  • Sunflower oil refined 2 tbsp. l.
  • Ground black pepper 2 pinch
  • Mixture of Italian herbs 2 tsp.
  • Tomato juice 200 ml
  • Salt 3 pinch
  • Parmesan cheese 100 g
  • Garlic

For the bechamel sauce:

  • Butter 50 g
  • Milk 1000 ml
  • Wheat flour 3 tbsp. l.
  • Ground nutmeg 1 tsp.
  • Salt 1 pinch

Recipe 4: how to cook cannelloni in Italian

  • cannelloni - 300-350 grams;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • ground beef (or pork) - 400 gr.;
  • salt and spices;
  • vegetable oil - for frying;
  • sausage cheese - 150 gr.;
  • sour cream - 100 gr.;
  • mayonnaise - 100 gr.;
  • garlic - 3-4 cloves;
  • milk - 2-3 tbsp.


Wash medium-sized carrots well and grate. Peel a small onion and finely chop.

Pour refined vegetable oil into a preheated pan, and fry the vegetables for 10 minutes, stirring occasionally.

When the vegetables are fried, add fresh minced meat, mix all the ingredients and add a little salt, add spices to taste, pour a small amount of water and simmer for 15 minutes.

The filling for the cannelloni is ready.

Let's start cooking spicy sauce from sausage cheese to be cut into small pieces. Put the cheese pieces in the bowl of a blender or food processor.

And we grind.

Put thick sour cream and mayonnaise in a separate bowl.

Add shredded cheese to the bowl with sour cream and mayonnaise. Squeeze the garlic in here.

Mix all the ingredients for the sauce intensively, and add a little milk. Spicy italian sauce ready.

Fill pasta cannelloni with cooled already fried minced meat with vegetables and put in a square baking dish, previously greased with butter. Do not overdo it with the filling, because if there is a lot of minced meat, then the pasta will burst.

Top cannelloni with minced meat generously with sauce so that they are covered.

The oven should be heated to 180 degrees, and send the cannelloni to bake for 30 minutes.

The dish is ready. original dish with the resulting golden cheese crust, serve directly to the table, let each member of your family feel this unforgettable aroma.

Recipe 5, step by step: cannelloni with champignon mushrooms

  • Cannelloni pasta 12 pieces
  • Pork 350 g
  • Champignons 250 g
  • Onion 2 pcs.
  • Flour 3 tbsp. lies.
  • Butter 3 tbsp. lies.
  • Tomato paste 70 g
  • Hard cheese 130 g
  • Vegetable oil 4 tbsp. lies.
  • Sea salt to taste


We need mushrooms. We clean them.

We have pork, wash it, cut it and grind it through a meat grinder.


In addition to meat, we need cannelloni, Italian pasta in the form of tubes.


Finely chop the mushrooms.


We cut the onion.


Minced meat is sent to fry in vegetable oil.


In another pan, fry the onion and when it becomes slightly golden, add mushrooms to it.


The meat is a little browned, remove from heat, do not overdry.


Add tomato paste to mushrooms with onions. In summer, you can add freshly ground tomatoes. We fry together for a few minutes.


Grind the cheese in a blender.


Melt the butter in a frying pan, add flour to it, fry it lightly. Cool, add milk and stir thoroughly so that there are no lumps.


Pour over the cannelloni. We put in the oven for 45 minutes at a temperature of 170 *.


Recipe 6: Eggplant Cannelloni (Step by Step with Photo)

  • Cannelloni 2 pcs
  • Eggplant 1-2 pieces
  • Tomato 1 pc
  • Onion 1 head
  • Garlic 2-3 sprigs
  • Basil, parsley 50 gr
  • Parmesan 50 ml Olive oil to taste
  • Spices: salt, black pepper

Boil the cannelloni tubules until tender in plenty of lightly salted water. Cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Gently lower the cannelloni into the boiling water, and stir gently so as not to damage the pasta so that the pasta does not stick to the bottom of the pan. Record the time after boiling.

When the pasta is cooked, carefully remove it from boiling water and put it in a single layer on a large plate. Top with an upturned plate to keep the cannelloni from drying out. It is better to cool the cannelloni so as not to burn your hands when stuffing.

Peel the onion and cut into very thin strips. Fry the onion until golden brown in olive oil. It is better to stir so that the onion does not burn.

Remove the purple skin from the eggplant and cut into cubes. Add eggplant to the onion, salt, pepper and simmer without water, or with the addition of a small amount of water under the lid for 15 minutes.

Add the pulp of half of the tomatoes prepared for the dish, after removing the seeds and skin. Continue to simmer until you have a stew of eggplant, tomato and onion. It's 10-15 minutes. The stew should be thick enough not to overflow when stuffed.

Firstly, this is not meat, minced meat from which is quite dense.

Secondly, 10 cannelloni will take a kilogram of eggplant, a few onions and tomatoes. That's plenty for a dinner for two.

And thirdly, I want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend stuffing cannelloni with vegetables - "half", i.e. loose enough. However, I do not insist.

Using a teaspoon, stuff the cannelloni into the eggplant ragout and place them in a greased baking sheet or baking dish.

Sprinkle cannelloni with minced meat with finely chopped parsley and basil, a little salt and pepper. Grate the garlic - preferably young and spread over the cannelloni. The remaining tomato - without skin and seeds, finely chop and arrange on top of the cannelloni. Sprinkle with olive oil - 1 tbsp.

Next, the baking process begins, Al forno - put the form with cannelloni in the oven or oven, heated to 220-230 degrees, for 20-25 minutes. While the cannelloni and minced meat are baking, finely grate the parmesan cheese.

After the allotted time, sprinkle the hot cannelloni with minced parmesan and place in the oven again until the cheese is melted and browned.

Eggplant cannelloni are ready. Arrange the cannelloni with minced meat on plates and serve immediately.

Recipe 7, simple: cannelloni with vegetables and chicken

  • cannelloni 6 pcs.
  • vegetable mix 400 g
  • chicken 200 g
  • cheese 50 g
  • milk cream 200 ml
  • salt to taste
  • butter 30 g
  • pepper to taste

Boil a mixture of frozen vegetables for 2-3 minutes in salted water, drain on a sieve.

Chicken meat (legs without skin) cut into small cubes.

Boiled vegetables cut into small cubes, combine with chopped chicken, add salt and pepper to taste.

Lightly boil the cannelloni in boiling salted water so that they become softer and do not break.

Fill the tube with prepared minced meat at the rate of 50-60 g for each.

Grease a baking dish with butter, put cannelloni, pour cream with a fat content of 10% or 23%, sprinkle with grated cheese.

Bake in oven until golden cheese crust. Don't overdry!

Recipe 8: Cannelloni with Minced Meat and Bechamel Sauce

  • Cannelloni pasta - 250 gr;
  • beef or mixed minced meat - 500 gr.;
  • tomatoes - 2-4 pcs.;
  • tomato paste - 2-3 full tablespoons (with a slide);
  • onion - 1-2 pcs;
  • mozzarella - 200 gr.;
  • salt, spices to taste;
  • vegetable (olive) oil.

For sauce:

  • milk - 700-800 ml;
  • nutmeg - ¼ teaspoon;
  • wheat flour - 3-4 tablespoons;
  • salt;
  • butter - 50-70 gr.


Finely chop the onion with a knife.


Fry the onion in olive oil. When the onion starts to become translucent, add chopped meat. Simmer over low heat for 10-12 minutes until tender.

Grate the tomatoes on coarse grater discard the skin.


Add tomato paste to the tomato paste and salt. Mix.


Pour the tomato sauce into the minced meat, season with spices, stir, simmer over medium heat under the lid ajar for about 10-12 minutes. Excess liquid will have evaporated by then.


Bechamel sauce: melt a piece of butter in a thick-bottomed frying pan.


Pour flour into melted butter. Fry flour in oil for 1-2 minutes.

With constant stirring, portionwise pour all the milk into this mixture, add salt. Make sure there are no lumps of flour left. Stirring constantly, cook sauce over low heat until thickened. When the mass boils, remove from heat. Add nutmeg, stir.

The finished sauce should turn out smooth and uniform, if there are still a few lumps of flour left, then the easiest way is to strain the sauce through a sieve.


Assembly: fill the cannelloni with prepared minced meat. Finely grate the mozzarella.

Pour half of the Bechamel sauce into a greased form with high sides, spread the stuffed cannelloni evenly.


Top the cannelloni with the remaining sauce and sprinkle generously with cheese.

Bake cannelloni with minced meat in an oven preheated to 200˚C for half an hour until golden brown.