Cannelloni with minced meat

When I found the package of cannelloni on the shelf, I realized it had been there for too long. I felt like filling them with meat, especially since I had everything I needed in the fridge and pantry. It's not a complicated recipe and doesn't require much experience, so I got started quickly. The filling has an intense meat flavor and simple spices, while the tomato sauce softens them just enough in the oven. This time I didn't put parmesan on top, but it can be added at the end according to preference.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 4 (one tray of 14 cannelloni)
Difficulty: easy to medium
Recipe type: main dish, suitable for a family lunch or dinner

Ingredients

14 pieces of dried semolina cannelloni
600 g minced pork
1 small onion
3 cloves of garlic
1 small raw potato
2 tablespoons breadcrumbs
1 egg
Salt
Pepper
Vegetable seasoning (to taste)
Parsley leaves (I used frozen, but fresh works too)
50 ml oil
750 ml tomato puree (homemade, if you have it)
2 tablespoons ketchup (homemade, if you have it)
Parmesan for serving (optional)

Preparation method

1. Prepare the filling.
Put the minced meat in a large bowl. Add the finely chopped onion and garlic, the peeled and grated potato, breadcrumbs, egg, salt, pepper, vegetable seasoning, and parsley. Mix well by hand or with a spoon until you get a cohesive but not too dense mixture.

2. Fill the cannelloni.
Take each tube of cannelloni and fill it with the meat mixture. I used a teaspoon and pressed lightly to fill completely. Don't force too hard to avoid breaking the pasta.

3. Arrange in the tray.
Grease a suitably sized tray (to fit the cannelloni in a single layer) with a little oil. Arrange the filled cannelloni side by side, without crowding them.

4. Prepare the sauce.
In a bowl, mix the tomato puree with the ketchup and a little chopped greenery. Pour the mixture over the cannelloni, ensuring they are well covered. If necessary, rotate the tray to distribute the sauce evenly.

5. Bake.
Cover the tray with foil (aluminum foil, plain) and place it in the preheated oven at 160°C. Leave for 40 minutes. I did not turn or remove the foil during baking.

6. Serve.
When serving, you can grate parmesan or cheese on top. Feta cheese works too if you want something saltier. Sprinkle fresh greenery for appearance and flavor. I didn't add parmesan this time.

Why I make this recipe often

It's practical when you have minced meat and want something more special than meatballs or stuffed cabbage. It works well when you want to use leftover cannelloni from the cupboard. It's easy to adapt and doesn't require supervision while it bakes. It stays good even the next day.

Tips and variations

Tips

If you see that the filling seems too dry, add a tablespoon of water or a little tomato puree.
Don't overfill the cannelloni; leave a little space at the ends so the meat doesn't spill out while baking.
Check at the end if the pasta has softened completely in the sauce. If not, leave it in the oven for another 5-10 minutes.

Substitutions

Pork can be replaced with a pork-beef mix.
For a more aromatic taste, you can add a bit of thyme or basil to the filling.
Ketchup can be omitted if you don't have it, but it adds a sweeter note to the sauce.
Breadcrumbs can be replaced with bread crumbs.

Variations

If you want it to be lighter, use turkey meat.
Grated feta on top changes the final taste and makes it saltier.
You can add a few slices of tomato on top before baking for extra freshness.

Serving ideas

They can be served with a simple green salad or pickles.
At the end, add fresh greenery (parsley, dill).
You can put a spoonful of sour cream on the side for contrast.

Frequently asked questions

1. Do I need to boil the cannelloni beforehand?
No, dried cannelloni are placed directly filled in the tray. The sauce will soften them in the oven.

2. Can the recipe be made with another type of meat?
Yes, any minced meat (beef, turkey, or a mix) works just as well.

3. How long do I bake if I double the quantity?
If you put two trays or a large tray, the baking time increases by about 10-15 minutes. Check that the pasta is soft.

4. What do I do if I don't have vegetable seasoning?
You can leave it out or add a little extra salt.

5. Can they be frozen before baking?
I don't recommend it, as the dried pasta absorbs the sauce during baking. It's safer to cook them fresh.

Nutritional values

Approximately, one serving has about 400-500 kcal, with 20-25 g protein, 45-50 g carbohydrates, and 18-22 g fat (values vary depending on the meat, sauce, and if you add cheese). It's quite filling, so it keeps hunger at bay.

Storage and reheating

Cannelloni can be stored in the fridge, covered, for up to 2 days. To reheat, place the portion in the oven or microwave, covered, to prevent drying out. I do not recommend freezing after baking, as the pasta texture becomes too soft.

 Ingredients: 14 pieces of cannelloni made from semolina, 600g minced pork, salt, pepper, vegeta, 750ml homemade broth, 2 tablespoons of homemade ketchup, 1 small onion, 3 cloves of garlic, parsley leaves (I used chopped frozen), parmesan (I did not use), 1 potato, 1 egg, 2 tablespoons of breadcrumbs, 50ml oil.

 Tags:  cannelloni with meat