John Myers
Cannelloni in Spicy Tomato Sauce
The perfect cannelloni in spicy tomato sauce recipe with a picture and simple step-by-step instructions.
- 500 g Tomatoes red fresh
- 1 medium sized Onion
- 1 tbsp Olive oil
- 1 tsp Tomato paste
- Salt and pepper
- Dried oregano
- 1 tbsp Chopped parsley
- 1 Bun old
- 1 medium sized Onion
- 500 g Minced meat
- 1 tbsp Chopped parsley
- 8 Pc. Cannelloni
- 50 g Grated Gouda
- Place the tomatoes in boiling water for a short time (do not let them boil), soak in cold water, peel them, cut out the stems, cut the tomatoes into cubes. Peel the onion, dice finely. Heat the olive oil in a pan and fry the onion cubes until they are light yellow.
- Add tomato paste, bring to the boil, briefly bring to the boil, season with salt, pepper and oregano. Stir in parsley.
- Soak the roll in cold water. Peel the onion, dice finely. Mix the minced meat with the well-squeezed roll, the onion cubes and chopped parsley. Season with salt and pepper.
- Pour the meat mixture into a piping bag and squirt into the cannelloni. Put some of the tomato mixture in a flat baking dish. Place the filled cannelloni side by side, spread the remaining tomato mixture over them. Sprinkle with cheese.
- Put the casserole dish on the wire rack in the preheated oven. Bake at 200-225 ° C for about 35 minutes. And serve hot.
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