How long to cook cannelloni?

In the classic version, cannelloni is not boiled, but baked immediately. However, for quick preparation of Cannelloni for further baking, it is allowed to boil until half cooked for 10 minutes in salted water. Until the cannelloni is fully cooked, cook for 12-15 minutes, after 12 minutes starting to taste for softness.

How to cook cannelloni with minced meat

Cannelloni – 250 grams (24 pieces)
Minced meat – 500 grams
Tomato – 2 large tomatoes
Parmesan cheese – 100 grams
Onion – 1 large head
Garlic – 2 teeth
Vegetable oil – 3 tablespoons
Salt and pepper – to taste
Wheat flour – 3 tablespoons
Butter – 50 grams
Milk – 1 liter

How to cook cannelloni with minced meat
1. Peel and finely chop the onion.
2. Heat the frying pan, pour in the oil and put the onion.
3. Fry the onion for 7 minutes with constant stirring over high heat without a lid.
4. Put the minced meat to the onion, mix and fry for 15 minutes.
5. Cut the tomatoes and put them on the minced meat and onions.
6. Salt and pepper the mixture, fry for another 5 minutes, stirring occasionally.
7. Cook cannelloni until half cooked for 10 minutes.
8. Let the cannelloni cool slightly and stuff with minced meat.

Sauce “Bechamel” for cannelloni with minced meat 1. Heat up the frying pan, pour in the melted butter.
2. Pour flour, stir.
3. Slowly pour in the milk while stirring.

How to bake cannelloni
1. Grease a baking dish with oil, lay out the cannelloni.
2. Top with sauce.
3. Grate the Parmesan cheese and sprinkle over the cannelloni in the sauce.
4. Preheat the oven to 190 degrees for 5 minutes.
5. Place the cannelloni baking dish on the middle rack of the oven.
6. Bake the cannelloni for 20 minutes.

In a slow cooker, stew cannelloni with minced meat in the “buckwheat” or “pilaf” mode for 40 minutes.

Tasty Facts

– The cost of cannelloni is from 90 rubles / 250 grams (on average in Moscow as of July 2019).

– Cannelloni calorie content – 350 kcal / 100 grams.

Cheese filling for cannelloni

per 250 grams of cannelloni Cheese
– 350 grams
Cottage cheese – 150 grams
Parmesan – 100 grams
Frozen spinach – 2 tablespoons
Starch – 1 tablespoon
Salt, pepper, rosemary, garlic, nutmeg – to taste
Pesto sauce – 1 teaspoon

How to prepare the cheese filling
1. Finely chop the feta cheese and place in a bowl.
2. Grate the Parmesan, crumble the cottage cheese and add to the cheese, mix.
3. Add Pesto sauce, add salt and spices, starch.
4. Spinach crumble, add to the cheese mass and mix.

Chicken and Mushroom Stuffing

per 250 grams of cannelloni
Chicken breast – 2 pieces
Mushrooms – 300 grams
Parmesan cheese – 200 grams
Onions – 1 head
Parsley – 1 bunch
Breadcrumbs – 1 tablespoon
Ground black pepper, salt – to taste
Vegetable oil – 2 tablespoons

How to prepare the chicken and mushroom filling
1. Wash the mushrooms, cut into thin slices.
2. Chicken, if frozen, defrost, wash and dry a little.
3. Cut the chicken into cubes.
4. Peel the onion from the husk, chop finely.
5. Heat up a frying pan, pour vegetable oil, put onions, fry for 3 minutes over medium heat without a lid.
6. Add chicken to the onion, simmer over low heat under the lid for 10 minutes.
7. Add mushrooms and simmer, stirring, for another 10 minutes.
8. Add salt and spices, mix and turn off the fire; cool down.
9. Parmesan grate on a coarse grater.
10. Wash parsley, dry and chop finely.
11. Add cheese and herbs to the pan, mix.