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Cannelloni

Author
Cookinero 22 Feb 2025
8940
Cannelloni

1907, Sorrento, La Favorita restaurant. Chef Salvatore Coletta makes a tube out of pasta, fills it with minced meat and fastens it with a toothpick. This is how the famous dish of stuffed tubes appeared. The recipe for cannelloni with minced meat immediately conquered the Italians, and a little later spread to the kitchens of the whole world. There is a high probability that cannelloni with minced meat according to the recipe of the chef from Sorrento will appear in your kitchen today.

How to cook Cannelloni

Step 1

Cannelloni

Fry the minced meat with chopped onion in heated vegetable oil for 5 minutes, then add garlic, tomato juice and simmer for another 10 minutes. Salt, pepper and mix well.

Step 2

Cannelloni

Fill the cannelloni with minced meat, place the tubes with the filling on a baking sheet, place the remaining minced meat on top (if there is any), brush with melted butter, sprinkle with cheese and cover with foil.

Step 3

Cannelloni

Bake in an oven preheated to 200°C for 25 minutes.

Step 4

Cannelloni

Serve the dish hot.

Cannelloni - FAQ About Ingredients, Baking Time and Storage

Yes, ground turkey or chicken can be used as a leaner alternative to minced meat for a lighter version of the dish.
Replace the minced meat with a mix of sautéed mushrooms, spinach, and ricotta cheese for a delicious vegetarian option.
You can substitute tomato juice with crushed tomatoes, tomato paste diluted with water, or even a homemade tomato sauce for similar flavor.
Leftover cannelloni can be stored in an airtight container in the fridge for up to 3 days.
Yes, you can freeze cooked cannelloni for up to 2 months. Wrap tightly in foil or place in an airtight container to prevent freezer burn.
Thaw in the fridge overnight and reheat in a 180°C oven covered with foil for about 20 minutes, or until heated through.
A fresh green salad, garlic bread, or roasted vegetables complement the richness of cannelloni perfectly.
Yes, assemble the cannelloni, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.
A mix of mozzarella for meltiness and Parmesan for flavor works great, but you can also use Gruyère or fontina for variety.

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