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Stuffed cannelloni in tomato cream sauce

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Ingredients for 3 servings:

  • 6 cannelloni
  • 500 g minced meat
  • 1 onion(s), diced
  • some basil, fresh or dried, chopped
  • 1 cup of cream, approx. 200 g
  • 4 tbsp tomato paste
  • some salt and pepper
  • some paprika powder
  • Cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with minced meat

Mix the minced meat with the onions and season with salt, pepper, and paprika. Fill the cannelloni rolls with the raw, uncooked minced meat and place in a casserole dish. Pour the cream into a saucepan. Fill the empty cream pot with water and add it to the cream in the saucepan. Stir in the tomato paste. Season with freshly chopped basil, pepper, and a little salt, and bring to a boil. Pour the sauce over the cannelloni and sprinkle with cheese, if desired. Bake the casserole in a convection oven at 175-200°C for approximately 30-45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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