Italian manicotti, or cannelloni, the recipe of which is a large stuffed with various minced macaroni, appeared in Italy in the early twentieth century. After the Second World War, they became popular all over the world.
Cannelloni stuffed. Recipe with meat, mushrooms and dairy sauce bechamel
This is a very hearty and tasty, but easy-to-prepare dish that can be made for both a family dinner and the arrival of guests. And although in the classic recipe the filling is exclusively meat, cannelloni with mushrooms (the recipe of this dish will be given below) have a more interesting flavor. This is what we will prepare. Depending on the size of your baking dish, you need ten to fifteen cannelloni tubes (the recipe allows you to take ready-made pasta, only watch for them to be made from durum wheat). Minced meat can be taken from beef, pork, chicken or mixed. Also, one bulb is needed, one hundred grams of hard cheese, greens and one hundred and fifty grams of champignons. And also butter and bread crumbs.
For the sauce "Béchamel" you will need half a liter of milk, butter to taste, three tablespoons of flour and salt. Fry onions with finely chopped mushrooms, then cook together with minced meat until it is ready. Add the chopped greens. In the cooled stuffing, put the cheese, stir. For the sauce, dissolve in the saucepan oil, slowly, half a spoon, sprinkle the flour, make sure that it does not stick together lumps. The mass should resemble a custard batter. When it becomes homogeneous, pour in warm milk in small portions, stir until a liquid consistency is obtained. After boiling, remove from heat and stir for some time - the mixture should thicken. Salt and pepper. Add another slice of butter, cover and leave for a while. Fill the cannelloni tubes with stuffing, trying not to deform them. Put into a shape, which must first be oiled, sprinkle with breadcrumbs. Pour the sauce over, cover with cheese. Cover with foil and bake for forty minutes in a moderately warm oven.
Cannelloni: recipe with broccoli for those who follow the figure
You can take frozen vegetables, and you can fresh, blanch or cook in a microwave. Then cut. 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 (brynza or Adyghe cheese), leave a small piece for sprinkling. To increase the density of stuffing, you can add one egg. Mix broccoli, pepper, nutmeg (but not salt!), Cottage cheese, egg and cheese. With the mixture, fill the cannelloni tubes, place them in a heat-resistant mold, pour 1% fat on milk, sprinkle cheese on top and bake for forty minutes. The same curd mixture can be taken for the filling of dietary lasagna. From cannelloni the recipe is distinguished by the form of pasta - they are made in the form of wide layers.