Stuffed Cannelloni with Meat and Cheese

Stuffed Cannelloni with Meat and Cheese

Ingredients:

For the Filling:

• 500g (1 lb) ground beef or pork
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

For the Tomato Sauce:

• 2 cups tomato puree (passata)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon sugar (optional)
• Salt and pepper, to taste

For Assembly:

• 10–12 cannelloni tubes
• 2 medium tomatoes, sliced (for base, optional)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions:

1. Prepare the Meat Filling:
   • Heat olive oil in a pan over medium heat. Add chopped onion and garlic and sauté until soft.
   • Add ground beef/pork and cook until browned.
   • Season with oregano, basil, salt, and black pepper.
   • Remove from heat, stir in parmesan and mozzarella cheese, and let it cool slightly.
2. Prepare the Tomato Sauce:
   • Heat olive oil in a saucepan. Sauté onion and garlic until fragrant.
   • Add tomato puree, dried basil, oregano, salt, and pepper. Optionally, add sugar to balance acidity.
   • Simmer for 10–15 minutes until thickened.
3. Assemble the Cannelloni:
   • Preheat the oven to 375°F (190°C).
   • Arrange sliced tomatoes in the base of a greased baking dish (as shown in the image).
   • Fill each cannelloni tube with the prepared meat mixture using a spoon or piping bag.
   • Place the stuffed cannelloni over the tomato slices in the dish.
4. Bake:
   • Pour the prepared tomato sauce evenly over the cannelloni.
   • Sprinkle generously with shredded mozzarella and parmesan cheese.
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
5. Serve:
   • Let the cannelloni cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Tips:

• Use a piping bag to easily fill the cannelloni tubes.
• You can replace ground beef with ground turkey or a vegetarian filling like ricotta and spinach.
• Add extra chili flakes to the sauce for a spicy kick.

Enjoy this cheesy, baked perfection of stuffed cannelloni!