Composition / ingredients
Step-by-step cooking
Step 1:
How to make tomato cannelloni with minced meat and vegetables? Prepare everything you need for the recipe. Minced meat can be chicken, beef, pork or mixed.
Step 2:
Peel onions, carrots, potatoes and wash them together with tomatoes and herbs in cold water.
Step 3:
Chop the onion as finely as possible. Grate the carrots on a fine grater. Send the minced meat to a deep container, add onions and carrots.
Step 4:
Grate the potatoes with small teeth. Squeeze the potatoes from the juice and add to the cup with minced meat.
Step 5:
Cut the tomato into small cubes. You can pre-peel the tomato. To do this, pour boiling water over the tomato, leave for a minute or two. Then drain the water, let the tomato cool slightly and easily remove the peel. Add the tomato to the minced meat. Mix everything thoroughly. Add salt to taste and, if desired, add any dry spices that you use to make minced meat. I added dry garlic, a pinch of Provencal herbs and ground peppers.
Step 6:
Let the minced meat stand for about 15 minutes so that all the spices are well and evenly mixed together. Next, fill the tubes with minced meat.
Step 7:
Put the stuffed cannelloni in one layer in a baking dish.
Step 8:
Prepare the sauce. In a separate container, mix cream, water, tomato paste. Add flour and salt. Mix thoroughly so that there are no lumps. Thanks to flour, the sauce in the finished dish becomes velvety and very tender.
Step 9:
Pour the sauce over the stuffed tubes so that they are completely covered with liquid. Cover the mold with a lid or foil and send it to the preheated oven for 40-50 minutes. I baked at 200 degrees in the "top-bottom" mode for 50 minutes. You focus on the capabilities of your oven.
Step 10:
Next, remove the lid (foil) and bake for another 10-15 minutes until an appetizing golden crust appears. Decorate the finished dish with fresh herbs.
Step 11:
Serve hot.
After you remove the lid (foil), sprinkle the cannelloni with grated hard cheese if desired and leave in the oven until the cheese melts and browns. In this case, the finished dish will turn out to be more caloric.
Bon appetit!
Root vegetables are best washed with a brush or a hard sponge under running water.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Cannelloni - 350 kcal/100g
