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 cook cannelloni yourself. The recipe is quite simple to follow.

Ingredients:

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

Cooking method:

  1. Mix flour and salt, make a well in the center and beat in the eggs.
  2. Slowly beat them with a fork, gradually grabbing flour from the edges of the hole;
  3. When the mass becomes difficult to mix with a fork, we begin to knead the dough with our hands until it stops sticking;
  4. Form a ball out of it and cover it with a film or towel;
  5. Let the dough rest for thirty minutes;
  6. Then, cut off a small piece and form it with a rolling pin thin pancakes small diameter;
  7. 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;
  8. 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- taste.

Cooking method:

  1. Mix cheeses with two egg yolks;
  2. Fry onion and garlic in olive oil, add mushrooms, spices and herbs, fry for ten minutes until the liquid is completely evaporated;
  3. Mix the mushrooms with the cheese mass and stuff our pasta;
  4. 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 method:

  1. 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 the minced chicken, fry a little more and send the tomatoes to the minced meat. Fry everything together for about twenty minutes;
  2. 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;
  3. Start filling pasta with minced meat. It is not necessary to put a lot of filling so that the tubes do not burst;
  4. Then put some of the cannelloni sauce into the mold, put the tubes on top and pour the remaining sauce over them;
  5. Send everything to the oven for half an hour at 180 degrees;
  6. Sprinkle with cheese and bake for about 15 minutes more until browned.

cannelloni with spinach and chicken

Ingredients :

Cooking method:

  1. Fry the onion with garlic, add minced meat, herbs, spices and fry for about five minutes;
  2. Turn off the stove and add the spinach, stir;
  3. Stuff the pasta with the cooled ready-made mixture;
  4. 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 method:

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

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

Cannelloni with minced meat

Ingredients :

  • 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 method:

  1. Prepare the sauce. To do this, remove the skin from the tomatoes and chop them, chop the onion and fry. To it add tomatoes, chopped garlic, a little water, parsley, tomato paste and simmer for about five minutes. Then season with wine, herbs, salt, pepper and cook for another five minutes;
  2. 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;
  3. Five minutes before the end of the time, remove the foil and sprinkle with cheese.

Cannelloni with mushrooms and minced meat

Ingredients :

Cooking method:

  1. Finely chop the onion with mushrooms and fry in a frying pan with butter for about five minutes;
  2. Then add minced meat to them, salt, sprinkle with spices and herbs, simmer until tender;
  3. We start the pasta and put it in a baking dish;
  4. Combine ketchup with cream and pour pasta with this mixture;
  5. Top with cheese;
  6. 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 method:

  1. Fry the chopped onion and garlic in olive oil until golden brown;
  2. Add grated carrots and sauté for about five minutes;
  3. 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 method:

  1. Fry the flour in butter until golden brown;
  2. Add milk;
  3. Cook until thickened for ten minutes with the addition of spices;
  4. 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 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".

Few people have heard of such a dish, or rather a product, like cannelloni, but these are ordinary pasta, but their difference is big size. The diameter of one pasta is 3 cm, and the length reaches 10 cm. Cannelloni with minced meat is an Italian dish that can be easily made at home. And also it can be cooked with Bechamel sauce, which will add juiciness and exquisite aroma.

If you want to diversify your daily menu and please loved ones with delicious treats, then we suggest considering several recipes for this excellent treat.

Classic cannelloni with minced meat

What will be needed:

  • 250 grams of cannelloni;
  • 250 grams of minced meat;
  • One medium bulb;
  • 2 tomatoes;
  • 2 garlic cloves;
  • Hard cheese slice 180 grams;
  • Vegetable oil;
  • Parsley, dill - 5-6 branches;

Cooking time - 60-70 minutes.

Nutritional value - 280.

How to cook:

  • Rinse the tomatoes, cut into small cubes;
  • We clean the onion head, cut into small slices;
  • Pour tomatoes with onions in a pan with oil, fry for 8-10 minutes;
  • We clean the garlic cloves, cut into thin slices, fall asleep to the vegetables. Pour salt, black pepper and cook for another 3 minutes;
  • Rinse parsley sprigs, shake and cut very finely. Pour the greens into the sauce and mix;
  • Then put the minced meat in a bowl, add some salt and sprinkle with ground pepper. Mix well;
  • Cannelloni stuffed with minced meat;
  • Spray the baking dish thoroughly on all sides. vegetable oil and lay out the stuffed cannelloni;
  • Next, fill the form with sauce;
  • We grind the cheese into very small straws and put it on top of the pasta and sauce. Pour half a glass of water;
  • We close the form with foil;
  • We kindle the oven and heat up to 180 degrees. Let's remove the form. Leave to bake for 40 minutes.

Cannelloni with minced meat in the oven: step by step recipe

  • 300-350 grams of cannelloni;
  • Beef or minced pork- 400 grams;
  • One carrot;
  • onion head;
  • 150 grams sausage cheese;
  • Sour cream - 100 ml;
  • Mayonnaise - 100 grams;
  • 3-4 garlic cloves;
  • 100 ml of milk;
  • Vegetable oil;
  • A little salt and black ground pepper.

How long to cook - 1 hour.

The number of calories is 290.

  • We wash the carrots, clean off all the dirt and grind with large chips;
  • Remove the skin from the onion head, cut into small cubes;
  • We put a frying pan on the fire, add vegetable oil, warm it up;
  • Pour the chopped vegetables into the heated oil, leave to fry for 10 minutes. We mix everything;
  • Then we put there chopped meat, add salt, sprinkle with ground black pepper, stir, add some water and cook for 15 minutes;
  • After that, remove the filling from the stove and leave to cool;
  • Meanwhile we are preparing cheese sauce. Cut a piece of sausage cheese into small slices. Put them in a blender cup or food processor. Grind the cheese to small pieces;
  • Next, put mayonnaise, sour cream in a separate cup, mix everything;
  • We fall asleep in a mixture of sour cream and mayonnaise cheese, mix;
  • Peel the skin off the garlic cloves, squeeze out the garlic and add to the sauce. We stir everything;
  • Then add milk to it, mix everything, spicy sauce ready;
  • Fill the cannelloni with minced meat and vegetables;
  • We thoroughly coat a deep baking sheet with vegetable oil and remove the stuffed pasta there;
  • Pour everything with cheese sauce;
  • Preheat the oven to 180 degrees and remove the form. We leave to bake for 30 minutes.

Cannelloni with minced chicken in a slow cooker

  • 300 grams of cannelloni;
  • minced meat chicken meat- half a kilo;
  • Carrot - 1 piece;
  • One tomato;
  • Onion - 1 head;
  • Half a glass of water;
  • A little olive oil;
  • A pinch of salt and black ground pepper.

How much to cook - 70 minutes.

  1. We spread the minced meat in a cup, add salt and black ground pepper. We mix everything;
  2. Remove the peel from the onion, cut into small pieces;
  3. We clean the carrots, wash all the dirt and rub with a medium grater;
  4. Pour hot water over the tomato and immediately place it in cold water. Then carefully remove the peel;
  5. After that, the peeled tomato can be grated or chopped with a blender to a puree;
  • On the multicooker, set the “Frying” mode, grease the container with olive oil;
  • Next, add onions and carrots there and fry for about 10 minutes. Don't forget to mix
  • Then put half of the vegetable frying on a plate;
  • Add minced meat to the rest of the vegetable fry, season it with salt and pepper. Stir and fry for about 10 minutes;
  • Next, we start the cannelloni with minced meat and vegetables;
  • We spread the pasta with the filling in the capacity of the multicooker, put the remaining vegetable frying on it, pour over everything with tomato puree and water;
  • If necessary, add salt and ground black pepper;
  • We set the program "Extinguishing" and leave to cook for 40 minutes.

How to cook cannelloni with minced meat with bechamel sauce

  • 250 grams of cannelloni;
  • Half a kilogram of ground beef or pork;
  • 4 medium tomatoes;
  • 100 grams of tomato paste;
  • A piece of Mozzarella cheese, you can use 100 grams of Mozzarella and 100 grams of other hard cheese;
  • onion head;
  • One carrot;
  • Vegetable oil;
  • A little salt and black ground pepper.

For the bechamel sauce:

  • 800 ml of milk;
  • A pinch of nutmeg;
  • Flour - 3 large spoons;
  • 50 grams of butter;
  • Salt - to your taste.

The cooking time is 1 hour 15 minutes.

Nutritional value - 285.

  • We wash the carrots, peel and grind with small chips;
  • Remove the husk from the onion, cut it into small slices;
  • Pour the vegetables into the heated oil, fry for 5-8 minutes. We mix constantly;
  • Then we put the minced meat there, add salt, add black pepper, mix everything. Leave to cook under a closed lid for 7-8 minutes. Next, open the lid and cook for another 7 minutes;
  • We wash the tomatoes. You can remove the skin from them, it is not needed. They can be grated with a grater or chopped with a blender to a puree-like appearance;
  • Then we post tomato puree in a container, add tomato paste to it, sprinkle with salt and mix;
  • Then tomato sauce pour into minced meat, stir and cook for 10-15 minutes;
  • Let's start preparing the bechamel sauce. In a frying pan or in a thick-walled container, melt the butter;
  • Pour flour into butter, stir and fry everything for 2-3 minutes;
  • Next, gradually pour in the milk in parts and do not forget to stir. There should be no lumps left. You should get an even mixture;
  • Boil the sauce until it thickens, as soon as it becomes thick, immediately turn off the heat and remove from the stove;
  • Then add nutmeg to the sauce and stir;
  • Cannelloni stuffed with minced meat, vegetables and tomato;
  • We spray the baking dish with oil, put the cannelloni with the filling there and pour them with Bechamel sauce;
  • Three cheese into small straws and put it on top;
  • We put everything in a preheated oven to 200 degrees and cook for 30 minutes.

Take note of the recipe for potatoes with mushrooms in a slow cooker.

How to cook delicious recipe jellied pork legs, read interesting recipes in our article.

Our cheese soup With smoked chicken become your favorite dish. The recipe is here.

  • Boiling the cannelloni a little before baking will shorten their baking time;
  • Do not stuff the pasta too tightly, otherwise it will burst and all the filling will fall out;
  • You can add mushrooms, potatoes, Bell pepper, cheese and other vegetables;
  • In order for the cannelloni to turn out juicy, they should be completely covered with sauce.

Cannelloni with minced meat will be a great treat for your family dinner or for guests. This dish is unusual, fragrant and juicy. And if you add any spices, spices to minced meat, then it will be fragrant, refined and will give the dish an excellent taste!

For the filling, you need to take feta cheese. We will slightly decorate the taste of the filling by adding spinach, onion and a little garlic to it. I know that there are cities where it is difficult to buy such cheese in stores. It doesn’t matter, cheese is still perfect for the filling, which can be mixed with homemade cottage cheese to dilute its salinity. So, if you decide to cook cannelloni stuffed with cheese, then you will not have any problems with the filling.

Let's get started! We take a frying pan, heat olive oil in it and lightly fry finely, very finely chopped garlic and onions. Pay attention, do not fry, but slightly let in oil. If you overdo the garlic and onions, we get a bitter taste of the filling.


Add finely chopped spinach. If the leaves are fresh - wash them thoroughly, if frozen - just add to the vegetables. Mix and simmer for literally 1 minute. Turn off the heat, pour the contents of the pan into a bowl and let it cool slightly.


Crumble the feta cheese with your hands or a fork in a separate bowl. Do the same with cheese and homemade cottage cheese.
Add a pinch of nutmeg, freshly ground black pepper, crumbled cheese and a pinch of salt to the stewed vegetables. If using cheese, do not add salt.
Mix and combine all ingredients together.


Cannelloni is best boiled first. We don't cook cannelloni that often, so we can't be 100% sure that the tubes won't turn out too hard.
Better to be safe.
Boil water in a large saucepan (approximately 3.5-4 liters in volume) and boil the tubules for 2-3 minutes.


After carefully transfer them to a bowl of cold water (you can add ice cubes) - you need to stop the cooking process, otherwise the pasta will become too soft, and we will not be able to stuff them properly.


Using a teaspoon, fill the tubes with stuffing. You can stuff the cannelloni from both ends, pushing the filling towards the center, you can only from one side. For convenience, use a confectionery syringe with a wide nozzle or put the cheese in a tight plastic bag, cut off the tip and, pushing out the filling, insert it into the tubes.

Only you need to stuff the pasta not very tightly, do not push the cheese into the tubes with the thought "more is tastier". And so it will be a meal. It’s just that tightly stuffed tubules can burst during the cooking process and, of course, it will not be what is expected at all.


The tubules will later be baked in the oven in white sauce.
For such a sauce, it is necessary to melt a piece of butter in a saucepan or saucepan (whoever has a deep frying pan can also use it). Pour flour into a puddle of oil and mix vigorously with a wooden or silicone spatula. When the gruel becomes a pleasant, slightly creamy color, you can pour in the milk.


We actively stir with a spatula and pour milk in a thin stream, stir and pour. It is desirable to do all this in this way, otherwise there will be lumps. If you plop all the milk at once and then try to mix it all up, lumps cannot be avoided. But, even if they are, everything can be fixed with a sieve: grind your sauce, and voila - uniform, silky and without grains.

Salt the finished sauce and, if there is white pepper, add it. Black pepper is also appropriate, but it will be visible against the background of a light sauce.


The cooking time of the sauce is determined by a clear path on the shoulder blade. Swipe your finger sharply over the surface of the spatula, if the path does not spread, the sauce is ready.