John Myers
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Cannelloni with Minced Meat Parmesan Filling
The perfect cannelloni with minced meat parmesan filling recipe with a picture and simple step-by-step instructions.
Cannelloni
- 300 g Minced meat
- 2 Onions
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 100 g Grated Parmesan
- 3 tbsp Sour cream
- 1 package Cannelloni
sauce
- 800 g Chunky tomatoes
- Italian herbs
- 120 g Gouda grated young
- 20 g Medium-Aged grated Gouda
- Salt
- Black pepper from the mill
- Sugar
- Fry the minced meat (I use beef, but that’s a matter of taste) with a little fat. Finely dice the onion, add the crushed garlic and tomato paste to the mince and fry with it. Season the minced meat with salt and pepper and let cool down a little.
- Add the Parmesan and sour cream to the cooled minced meat and mix well. If you like, you can also add herbs.
- For the sauce, the chunky tomatoes are briefly heated with the herbs and spices and seasoned.
- The bottom of a baking dish is coated with a little sauce and then the cannelloni are filled with the minced meat (I fill them 3/4 full) and placed next to each other in the form. Pour the sauce over it and sprinkle with cheese.
- Bake at 180 ° C for about 30 minutes, until the noodles are cooked through.
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