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.

Cooking steps for minced cannelloni

Remove from heat after 25 minutes and set aside. Choose red cold and bay leaf. Also choose a cinnamon feather and spare for assembly later. Wash and dry dry spinach leaves. Pour oil in a large skillet and add spinach. Toss the spinach around for a few minutes until the leaves begin to wilt and become glazed. Add cream, sour cream and parmesan. Add lemon peel, lemon juice, salt and pepper.

We were taught how to make pasta, toppings and sauces shared by ourselves and her family's cherished recipes! She shares her recipes, stories and amazing photography on the menu of her Manu blog, take your time to visit her. Making pasta from scratch has been on my to-do list forever.

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;
  • Boil 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.

The second one was made today using two fillings, cheese and pestle filling, and the other one was minced meat with herbs and tomatoes. Making egg pasta is very easy. You only need eggs and flour in proportion. Measure your flour, make a well in the middle. Crack the egg in the middle, add the vinegar, and then using a fork, beat the egg and gradually beat in the flour.

When you have included most of the flour, start kneading the dough by including the rest of the flour. Mix thoroughly by hand until you get a smooth dough. Cut out a piece egg dough with pasta and flatten it into a rectangular shape with your hands. Put in some flour and start rolling.

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:

Now fold one side of the piece of dough into the middle, then fold the other side over to form 3 layers. Starting on one of the narrower sides of the folded dough, start rolling it again. Keep rolling, thinner, hurt about 1mm thick. To make cannelloni, cut out rectangular pasta.

Cannelloni with minced chicken

1-2 tablespoons of grated parmesan. Add flour and stir until the color starts to change. Add milk gradually while whisking. Continue stirring until the bechamel thickens, add the oregano and basil. Add the raw mixture and mix for two minutes.

  • 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:

Heat oil in a pot, add onion and garlic, stir for 5 minutes until onion is tender. Add the mince and stir until the meat begins to change. Add chopped tomatoes and stir until softened, then add tomato paste.

If you feel the mixture is dry, add some boiling water. Add salt, herbs and black pepper and stir. Add grated carrots and stir for two minutes. Add the pepper and stir for a few minutes, then let cook over medium heat for 5 minutes to make sure all the flavors come together.

  • First, prepare the filling. Peel the tomatoes, cut them, onion and garlic. Fry for a few minutes vegetable oil onions with garlic, 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 thickened, then coarse grater grate the cheese 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



Pulsate all ingredients in a food processor until a fine paste forms. Sauté onions in olive oil until they are almost translucent. Add garlic and stir for a couple of minutes. Add chicken and stir until chicken is golden brown.

Add tomatoes and pesto and stir occasionally. Put a large pot of salted water on the fire and bring to a boil. Cook pasta sheets in it for 1 minute. Do it in batches. Remove them with a slotted spoon and place them on a clean tea towel to cool.

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 :

Now take one sheet of cooked pasta and slide a piece of filling along the side of the rectangle. Incredible cannelloni recipe from Jamie Oliver. Delicious pasty dish mixes quality pork and Ground beef with extra flavor from salami and ricotta.

If your store does not have cannelloni

To make a simple tomato sauce. Place the garlic, chili and 4 tablespoons of olive oil in a large saucepan over high heat. Cook for 2 minutes, then add the tomatoes and basil leaves. Season with salt and freshly ground black pepper, bring to a boil, then reduce the heat to a minimum. Cook for 30 minutes, or until thickened to a rich, silky sauce.

  • 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:

To make the filling, finely chop the onion and sage leaves. Heat 4 tablespoons oil in a large skillet over medium heat, add onion and sage and sweat for 10 minutes or until softened without stirring. Add all the mince and cook for 10 minutes or until browned, stirring and breaking up the meat with the back of a spoon. Remove from heat, season with salt and pepper, chop finely and toss into salami, then leave to cool.

Meanwhile, spoon half of the plain tomato sauce into a 25 cm x 30 cm oven-baked dish. After the filling has cooled, add the ricotta, egg and breadcrumbs and finely grate with parmesan. Use your hands to cross it all together and then season. Transfer the mixture to a large piping bag, then squeeze the filling into each tube of cannelloni, placing them in a dish as you go. Spoon over more tomato sauce - you want to cover the cannelloni without drowning in them, so if you don't need it, use it for another day.

  • 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 :

Stuffed Cannelloni Recipes

Cover the dish tightly with tin foil and roast in the oven for 40-50 minutes or until golden and cooked, removing the foil during the last 10 minutes. Once you're done, add a good grate of Parmesan, return to the oven for 2 minutes to melt, then serve.

Hence, I had to try it out and challenge it to give me fewer approximations. Like other pastas, baked cannelloni is very universal dish and you can fill them with just about anything! Think of it like a clear fridge dish where all you have to do is smoke it all out and fill up with cannelloni. Cannelloni Stuffed Recipe beef.

  • 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:

Cooking: painstaking but quick

Using medium heat, place the oil in a medium or large pot. When the butter has melted, add corn starch, milk and cream. Whisk the mixture until smooth. Pour in the cheddar cheese and continue beating. Add salt and beat until sauce thickens, about 3 minutes. If the sauce becomes too thick for your liking, add water to lower it. Add salt if necessary.

In a large, wide skillet, heat oil over medium heat. Add onion and stir until soft but not brown. Add carrots and stir until carrots are soft, about 3 minutes. Add the ground beef, constantly breaking up any chunks of the ground beef to loosen it up. Turn it down to low heat and simmer until all of the beef is cooked through.

  • 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 :

Add salt and Italian seasoning. If you like tomato flavor to be stronger add tomato puree. Add spinach and stir. Spinach does not need to be cooked. Add oil and salt and bring to a boil. When it's done, wipe off the water and pour cold tap water over the pasta to keep it from sticking. Take out a large rectangular baking dish. Holding the cannelloni with your left hand and a teaspoon on your right side, scoop out some of the filling and fill the cannelloni.

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Place the filled cannelloni on a baking dish. You can add multiple layers of filled cannelloni on top of each other if you have extra. Don't throw away cannelloni that are completely broken. Pour the sauce over the filled cannelloni, spreading it evenly. Sprinkle the tomato liquid all over and grate as much Parmesan cheese as you like on top. Place in preheated oven and bake for 35-40 minutes or until top is brown.



  • 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.

It's livestock, but many of us stick to the same traditional recipes which we have used for many years. There is no need because minced meat is extremely versatile and is used in cuisines from all over the world. Here, three courses are perfect for mid-week dinners for your family or weekend crowd lovers.

The cooking process of this dish

Serving contains 801 calories; 6 g fat; 8 g saturated fat 2 g sugar; 96 g salt. Fry the onion gently for 2 minutes, add red pepper, fry for a couple of minutes. Add minced meat and fry for 6-8 minutes until tender. Add oregano, garlic, tomato puree, 2 tbsp. water, chili powder and chopped tomatoes.

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 :

Cook over low heat for a few minutes until all liquid is gone. For the dough, mix the yeast with 4 tablespoons of water in a bowl and leave for 5 minutes. Add salt, half flour and 180 ml warm water. Work into dough, then knead for 10 minutes.

Divide in half, work into balls, cover with flour and place in bowls covered with tea towels somewhere warm for 15 minutes to prove. Stretch dough balls the size of a dinner plate. Place half of the filling in the center of each.

Sprinkle mozzarella on top, fold in dough and crimp edges. Transfer to an oiled baking sheet, rinse with oil and sprinkle with salt. Serving contains 498 calories; 8 g fat; 7 g saturated fat; 9 g sugar and 81 g salt. 140g soft cheese with garlic and herbs.

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

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!

Add oil and cook onion for 5 minutes until soft. Add the garlic for 1 more minute, then dip in the beef and 1½ cans of the trade winds and sugar. To make the sauce, pour the oil into a saucepan. Add milk gradually, stirring all the time, then bubble for 2 minutes while stirring. Remove from heat, stir in soft cheese.

Set aside, covered with a film to stop skin formation. To assemble, pour remaining tomato sauce into base 2-3 large meals for baking or 12 individual roast dishes. Prepare a spoonful of beef in cannelloni tubes and place on top of the sauce.

Italian cuisine is famous for its devotion to pasta. We can say that this dish - in all its varieties - simply suppresses the mass character of the culinary of this country. Not without reason, caustically, ironically, mockingly or friendly - as you like to interpret - Italians are called pasta.

Pour white sauce, then sprinkle with parmesan. There are 338 calories per serving; 9 g fat 3 g fat; 3 g sugar and 33 g salt. Then form about 16 small balls. Heat oil in a pan and add balls. As they cook, dip any fat that may come from the balls - this will ensure beautiful meat.

After about 10 minutes when cooking, feed most of the fat and add honey, tomato ketchup, Worcester sauce and stock or water. Whirl around the pan for five minutes and reduce slightly so that the meatballs are evenly distributed. "Mama Rosa simply means pink or rose sauce, which in this case is created by a combination of white bechamels and red tomato sauces."

However, we must give them their due - from their "paste" they create culinary masterpieces, which are then borrowed without a twinge of conscience by all countries (even those whose inhabitants tease the Italians with disdain).

Delicacy: it's very simple

Many are almost impossible to reproduce to an inhabitant of other states. It seems that there are no difficulties - and at the same time, our compatriots are hardly able to cook a believable lasagna. Unless on a ready-made basis (for Italians, this is the same as for us - to buy Olivier in a seedy store).

It becomes a little easier when the decision is made to stuff the cannelloni. Without a doubt, this is a purely Italian dish, and (which is very important) you have to try hard to spoil it. But at the same time, there are blanks that are exactly the base; you are a partner in cooking, not a pathetic plagiarist.

Instruction for beginners

Thanks to everything that helped us in this matter - now it is not a problem to buy the basis for this delicious dish. To stuff cannelloni, you first need to buy them. It doesn't hurt to know exactly what it is. So, look for special pasta that looks like tubes about ten centimeters long and at least two in diameter. Otherwise stuffed pasta you will not succeed in cannelloni, you cannot push the filling into narrower holes. In today's supermarkets, such a paste is sold freely; and if you are not very limited in funds, look for the Italian one. It is more expensive, but does not cause problems with sticking, overcooking or insufficient diameter. Stuffing cannelloni of Italian origin is a real pleasure.

For beginners in culinary arts

For those who have never done this, it is better to start with the simplest. For example, try to cook cannelloni, stuffed with minced meat(sorry for the tautology). For this dish, in addition to the pasta itself, you will need a pound of minced meat (meat - to your taste), an onion, and red; a tablespoon of sage (if dry; fresh - 2 times more); about 50 g of bread crumbs, and fresh; 1 egg and a little olive oil - and that's just the filling. For the sauce (and stuffed cannelloni with bechamel sauce are made much more often than with tomato sauce), you will need half a liter of milk, a slice butter, three tablespoons of flour (by no means tea) and a glass of heavy cream.

Cooking: painstaking but quick

Oil is heated in a frying pan, onions are fried, sage and minced meat are added, after which a quarter of an hour is cooked. When it cools down, crumbs, an egg and seasonings are added. At this time, the sauce is made: butter, milk, flour, relying spices are combined and slowly heated until boiling with stirring. Then the cream is introduced - and the bowl is left alone.

A filling is pushed into each tube. The main principle: when you start stuffing cannelloni, you must first boil them so that they do not tear, and then do not overdo it, otherwise the pasta will become sour and tasteless. The tubes are laid out on a baking sheet, poured with bechamel on top, sprinkled with cheese - and baked for forty minutes until they become golden.

If your store does not have cannelloni

Do not despair! Maybe he specializes in climbing. Her sheets are quite suitable as an alternative, although it will take a little longer to suffer. It’s just that the layers are cut into three strips in width, into which you will wrap the filling. If the lasagna came across dryish - lay out the minced meat and wait five minutes. The sheets will soften, and wrapping the cooked "sausage" will not be difficult. In this way, stuffing cannelloni is no worse than stuffing pasta - yet both bases are conceived by Italians and are suitable for any of their dishes.

The filling is more difficult

It’s fine for a post if you agree not to be too picky about the ingredients for the pasta itself (most likely it includes eggs). However, not even for those who fast - very tasty dish although there is no meat.

The filling includes 800 g of mushrooms, and for greater goodness it is better if they are of several types; onion; some garlic. Attention! Problem! Truffle, even one, but it's better to get it. You will also need 2 tablespoons of flour (this is no longer a problem), half a liter of milk, two tablespoons of roasted hazelnuts, spices.

Prepared mushrooms are cut very finely, just as finely - onions, garlic and nuts, and truffles - in slices. First, onions and garlic are fried in olive oil, then mushrooms are added, and everything is stewed together for about five minutes. Truffle is introduced, parsley and a few spoons of bechamel are added. Welded tubules are filled with cooled stuffing (without busting) and put in the oven. This way stuffed cannelloni baked with cheese is tastier, so do not be lazy to sprinkle parmesan along with nuts. Truffle in a small amount is also good to leave for decoration. Delicious, although in the opinion of our compatriots, and complicated.

Options for toppings and additives

In addition to bechamel, tomato sauce is no less often used - it is also popular in Italian cooking. Moreover, if bechamel has a rather strict recipe for cooking from a very limited number of ingredients, then in tomato they use what “fell on the soul” - mushrooms, and all the variety of spices, and a large assortment of herbs. The main thing at the same time is not to overdo it with aroma, so as not to clog the smell of the filling.

It is no less interesting to come up with how to stuff cannelloni: there are almost no restrictions. The recipe for such pasta stuffed with eggplant is widely known, and experts believe that it is one of the best. It should be remembered that such stuffed cannelloni baked with cheese are tastier than without it.

No less interesting are italian pasta with cottage cheese filling. The secret is that fermented milk product it is necessary to mix thoroughly with greens and an egg - the latter ensures a very accurate packing of the filling into tubes. Further - traditionally: bechamel - cheese - oven. Those who have tried it are absolutely delighted.

Very good fish cannelloni. But their preparation has several nuances. First of all, the fish fillet is cut into long but thin slices, which are carefully inserted into the tubes. The sauce, again, is not exactly bechamel. The yolks of 3 eggs with two tablespoons of dry white wine are beaten in a water bath, and at the same time slowly pour into the mass melted butter(a total of 100 g). After removing from the burner, everything is salted, peppered, flavored lemon juice and cream is added. Stuffed pasta is poured with the resulting sauce, sprinkled with cheese and baked for about a quarter of an hour.


As you can see, cooking fish cannelloni is not so easy, but the result is worth it.

For fans of the multicooker

Fans of this kitchen gadget assure that the Italian dish is revealed in it from a completely unexpected side. The most successful filling is considered to be mixed minced meat - pork and beef. In principle, the preparatory stage or the way how to stuff cannelloni is no different from the usual tradition. But further preparation is exclusively exclusive.

Instead of the classic bechamel, small pieces of onion are fried in the baking mode for no more than 5 minutes. Then the same small pieces of garlic go to them - for another three minutes. Next - tomatoes without skins (and also very medium-sized cut) - plus the next five minutes.

Sour cream, tomato paste and boiling water are combined in a separate container. Pasta with filling, roasting is placed in the bowl of the unit, and sauce is placed on top. It should almost completely cover the content. To finally bring the stuffed cannelloni to readiness, the "Pilaf" mode is turned on in the multicooker. If it often makes the bottom of the dish burnt, you can replace it with the "Baking" mode (limit it to forty minutes).

As you can see, what you want can be achieved different ways and with different content. It would be a desire to eat delicious!