Cannelloni: recipe with meat and broccoli

Italian manicotti, or cannelloni, the recipe of which is large pasta tubes filled with a variety of minced meat, appeared in Italy at the beginning of the twentieth century. After World War II, they became popular throughout the world.

Cannelloni stuffed. Recipe with Bechamel Meat, Mushrooms and Milk Sauce

This is a very satisfying and tasty, but not difficult to prepare dish, which can be made for a family dinner or for the arrival of guests. And although in the classic recipe the filling is exclusively meat, cannelloni with mushrooms (the recipe for this dish will be given below) have a more interesting aroma. That is what we will cook. Depending on the size of your baking dish, you will need from ten to fifteen cannelloni tubes (the recipe allows you to take ready-made pasta; make sure that they are made from durum wheat). Minced meat can be taken beef, pork, chicken or mixed. You also need one onion, a 100-gram slice of hard cheese, herbs and one hundred and fifty grams of champignons. As well as butter and breadcrumbs.

For Bechamel sauce you will need half a liter of milk, butter to taste, three tablespoons of flour and salt. Sauté the onion with finely chopped mushrooms, then simmer with the minced meat until tender. Add chopped greens. In the cooled filling, put the cheese, mix. For the sauce, dissolve the oil in a saucepan, slowly, pour half a spoonful of flour, make sure that it does not stick together in lumps. The mass should resemble a choux pastry. When it becomes homogeneous, pour warm milk in small portions, stir until a liquid texture is obtained. After boiling, remove from heat and stir for some more time - the mixture should thicken. Salt and pepper. Add another piece of butter, cover and leave for a while. Fill the cannelloni tubes with the filling, being careful not to deform them. Put in the form that you first need to grease with oil, sprinkle with breadcrumbs. Pour over the sauce, cover with cheese. Cover with foil and bake for forty minutes in a moderately heated oven.

Cannelloni: A Broccoli Recipe for Weight Watchers

You can take frozen vegetables, or you can fresh, blanch or cook in the microwave. Then chop. Take four hundred grams of low-fat cottage cheese or ricotta (but its fat content is usually higher) and the same amount of slightly salted cheese (feta cheese or Adyghe), leave a small piece for sprinkling. You can add one egg to increase the meat density. Combine broccoli, peppers, nutmeg (but don't salt!), Cottage cheese, egg, and cheese. With the resulting mixture, start the cannelloni tubes, put in a heat-resistant form, fill with milk 1% fat, sprinkle with cheese on top and bake for forty minutes. The same curd mixture can be taken for filling diet lasagna. The recipe differs from cannelloni in the form of pasta - they are made in the form of wide layers.