Cannelloni with meat and mozzarella

Name: Cannelloni with meat and mozzarella - Sanziana E.
Ingredients: 1 box of cannelloni 500 g 500 g minced meat 1 red onion 200 g mozzarella 1 yellow onion 2 green onions 2 tablespoons chopped pepper 4 tomatoes 200 ml milk 100 ml cream 2

Pasta/Pizza - Cannelloni with meat and mozzarella by Sanziana E. - Recipia

I usually cook cannelloni when I have ground meat and some mozzarella in the fridge that needs to be used. I've tested this recipe several times, especially when I have guests or want to put something hearty in the oven without standing by it for too long. What I like is that the preparation is quite straightforward, and the ingredients are easy to find. Quick Info Total time: 1 hour 20 minutes Preparation time: approx. 25-30 minutes Baking time: 45 minutes Servings: 5-6 Difficulty: medium Recipe type: main course, suitable for a family dinner or lunch Ingredients 1 box of cannelloni (500 g) 500 g ground meat (ideally chicken, but beef or a mix works too) 1 red onion 1 yellow onion 2 green onions 2 tablespoons chopped bell pepper 4 tomatoes 200 g mozzarella 200 ml milk 100 ml cream 2 eggs fresh parsley coriander (fresh or dried) sea salt white pepper black pepper olive oil 50 g butter Preparation method 1. Preparing the filling Peel the red onion, yellow onion, and green onions. Chop the bell pepper, wash the tomatoes, and remove the core. Put all the vegetables (onion, tomatoes, parsley, bell pepper) in a food processor and blend until finely chopped. If you don’t have a food processor, you can chop everything with a knife. 2. Combining the filling ingredients Transfer the chopped vegetables to a large bowl. Add the ground meat, salt, white and black pepper to taste. Mix with your hand or a spoon until everything is well combined. 3. Cooking the filling Heat a little olive oil in a non-stick skillet. Add the entire meat and vegetable mixture and let it sauté for 10-15 minutes over medium heat, stirring occasionally. It doesn’t need to be fully cooked, just enough to lose some moisture and change the color of the meat. When finished, turn off the heat and let the mixture cool slightly. 4. Filling the pasta Meanwhile, prepare a baking dish and grease it with butter. When the filling is no longer hot, fill the cannelloni tubes with this mixture. I usually use a teaspoon or a bag with a corner cut off. 5. Arranging in the dish Place the filled cannelloni side by side in the dish, without packing them too tightly. It’s okay if they’re not perfectly straight; they will settle while baking. 6. Preparing the sauce In a bowl, combine 200 ml of milk, 100 ml of cream, 2 eggs, salt, pepper, and coriander (to taste). Blend briefly with a hand blender or whisk until everything is smooth. 7. Pouring the sauce and mozzarella Chop or tear pieces of mozzarella. Pour the sauce over the cannelloni in the dish, trying to cover them evenly. On top, distribute the mozzarella here and there. 8. Baking Cover the dish with aluminum foil (not too tightly). Bake at 180°C for 45 minutes. I didn’t lift the foil at all during baking. 9. Serving Remove the dish, let it sit for 5 minutes to cool. Cut with a spatula and serve warm, possibly with a spoonful of Greek yogurt on the side. Why I make this recipe often It uses basic ingredients, is filling, and serves multiple portions. It can be easily adapted with what I have on hand. It’s practical when I want an oven dish that doesn’t need to be supervised. Tips and Variations Tips - Don’t overfill the cannelloni so the filling doesn’t spill out while baking. - If the sauce doesn’t seem enough, you can add a little more milk. - The cannelloni pasta cooks directly in the oven; it doesn’t need to be boiled beforehand. Substitutions - You can use ground beef, pork, or a mix. - Mozzarella can be replaced with another type of melting cheese (like gouda or cheddar). - Coriander can be omitted if you don’t like it. - For cream, you can use both cooking cream and sour cream. Variations - Instead of the white sauce (milk, eggs, cream), you can make a simple tomato sauce from pureed tomatoes, salt, and pepper. - You can make a filling with just cheese and herbs or a mix of roasted vegetables. - For a lighter version, skip the mozzarella and just cover with sauce. Serving Ideas - Cool Greek yogurt goes well with it, especially if you find the dish too rich. - A green salad or tomato salad with a little olive oil and balsamic vinegar. Frequently Asked Questions 1. Do I need to boil the cannelloni beforehand? No, the cannelloni are placed raw, filled directly in the dish. They will absorb liquid from the sauce during baking. 2. Can I prepare the filling a day in advance? Yes, the filling can be stored in the fridge for up to 24 hours, covered. 3. Can I freeze the cannelloni before or after baking? You can freeze them before baking, directly in the dish, well covered. If needed, bake them for an additional 10-15 minutes. 4. What do I do if the sauce doesn’t completely cover the pasta? You can add a little more milk or cream to ensure the liquid reaches the top of the pasta. This is important for complete cooking. 5. Can I omit the egg from the sauce? Yes, if you don’t want to use an egg, just use milk and cream, but the sauce will be a bit thinner. Nutritional Values Approximately, one serving has 450-500 kcal, with variations depending on the type of meat and amount of cheese. Protein is around 25-30 g/serving, carbohydrates at 35-40 g, fats at 18-22 g. These are approximate estimates, depending on the brands used. Storage and Reheating Cannelloni with meat and mozzarella can be stored in the fridge for 1-2 days, covered. When reheating, the best method is in the oven or microwave covered, to prevent drying out. If left too long, the pasta becomes soft, and the sauce absorbs more. I don’t recommend keeping it for more than 48 hours.

Cannelloni with meat and mozzarella

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