John Myers
Cannelloni Al Forno
The perfect cannelloni al forno recipe with a picture and simple step-by-step instructions.
- 12 Cannelloni without pre-cooking
- 500 g Ground beef
- 2 Onions
- 1 Small Asian garlic bulb
- 2 Cans Peeled and diced tomatoes a 400 g
- Tomato paste hot
- 1 tsp Dried oregano
- 1 tsp Sweet paprika powder
- Salt
- Pepper
- 1 Peperoncino dried and finely chopped
- 80 g Grated Edam
- 30 g Freshly grated Parmesan
- Olive oil
- First, peel the onions and garlic, dice the onions, chop the garlic very finely. Heat the olive oil in a pan and brown the minced meat well. Add the onion cubes and the finely chopped garlic and brown until translucent. Add the tomato paste and fry as well.
- Season the minced meat with salt, pepper, oregano, paprika powder and the finely chopped peperoncino, deglaze with the canned tomatoes and bring to the boil, then simmer at a low temperature for about 15 minutes. Preheat the oven to 200 * C top and bottom heat Grease casserole dishes and cover the bases with a little minced meat mixture.
- Now fill the cannelloni with the minced meat mixture and place them side by side in the baking dishes. Spread the remaining minced meat mixture over it. Pour the grated Edam cheese over it and finally sprinkle the whole thing with the grated Parmesan. Then put in the oven for about 25-30 minutes .
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