I also decided to fry the mushrooms a bit before baking. Having previously chopped them, I sent them to the fragrant onions and garlic.
After putting out the whole thing for about five minutes, I turned off the pan and mixed the mushrooms, onions and garlic with chopped tomatoes.
Fourth, I sliced Tofu cheese and also added it to the filling. And voila!
The filling for our cannelloni is ready.
The next step was to fill each pasta we prepared with the filling. The filling, in fact, can be completely different. I didn’t boil pasta in advance.
Cannelloni must be baked in sour cream sauce. This dish is not suitable for vegans! Vegans eat grass and water, and they eat water! - a typical meat eater will think.
But we all know that no one has yet canceled soya sour cream,) Since I got a lot of macaroni itself, I also need a lot of sauce.
First of all, to make the sauce, I decided to boil the broth. As a gift, from my beloved, recently, I received organic bouillon cubes which make the most delicious broth in the world, I think.
In the finished broth, I added soy cream and brought to a boil. To be honest, having tried this broth, I wanted to drink it just like that :)
I laid out the stuffed cannelloni on a baking sheet covered with foil and poured it with the finished sauce.
I sent the finished composition to the oven. At 180 ° I left them alone for 45 minutes.
After this time, we take out the finished cannelloni and arrange them on plates.
How to cook stuffed cannelloni:
- Prepare cannelloni sauce. On medium heat, heat oil in a saucepan, add pepper and dry basil.
- Put tomatoes together with juice and tomato puree. Kneading the tomatoes with a spoon, bring the sauce to a boil. Cover and make minimal fire. Extinguish for another 20-30 minutes, stirring occasionally. Add fresh chopped basil and parsley.
Stuffed Cannelloni Tomato Sauce
Prepare the cannelloni filling. Peel the zucchini, grate
Grated squash Heat oil over medium heat in a deep frying pan, add zucchini and simmer, stirring, until the liquid evaporates. Remove from heat.
Grate cheese on a coarse grater, mix in a large bowl.
Cannelloni filling cheese
Layer of tomato sauce
Stuff the boiled cannelloni with zucchini-cheese filling and put in one layer on the sauce.
Cooking Stuffed Cannelloni
Pour the remaining sauce over them.
Cannelloni with sauce
Cover with foil and cook for 40 minutes.
Like tagliatelli, these Italian pasta should be served hot.
Stuffed Cannelloni in Tomato Sauce
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Juliya recipe author
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Comments (31) on Stuffed Cannelloni
Very appetizing! In general, I like pasta, but the combination of tomatoes and cheese is the best delicious)
How to stuff them? With your fingers?
also did not understand about stuffing ... they are so wide that it is possible to do?
A teaspoon is very convenient
Thank you, I'm impressed, I'm taking it away!
Thank you so much for the recipe!
Very tasty and satisfying!
And where to get a thick tomato puree?
I take it there where the tomato paste is sold and the tomatoes in their own juice, take what will be
Very tasty and original dish! Made it for the new year. Of course, I had to tinker a lot with the habit)) I boiled a whole bunch of cannelloni, but after cooking, they so increased in size that only half fit in a large form) The rest had to be thrown out With the filling, too, everything went not so smoothly - the amount indicated in the recipe was only one third servings)) Therefore, I made it again 2 times, but this time with cheese and mushrooms. In addition, to stuff these tubes, skill is definitely needed))) Because the stuffing from me now and then fell out from one edge, then from the other))) BUT! The result I was very, very pleased! My three-hour torment was worth it)) It turned out juicy, tasty and very original in appearance! I advise everyone to cook this dish. I just advise you to start cooking the floor of the cannelloni package) Just in case) Especially since when there are a lot of them, while they are waiting for stuffing, they begin to stick together over time.
Vegetarian Stuffed Cannelloni with Asparagus Step by Step Recipe
Three carrots, cut pepper, herbs, asparagus. Fry everything with spices to taste. We make two fillings - bechamel sauce and grated tomato or tomato sauce, with the addition of a small amount of vegetables. Fill with water - it should turn out like a broth.
We start the fried pasta with vegetables. We take a deep baking sheet, grease it a little with oil, then pour the bechamel sauce, half. We spread the stuffed cannelloni. Then pour the rest with bechamel sauce. We distribute it over the entire surface of pasta. And pour the tomato broth on top. We rub the Adyghe cheese and Oltermani on top (it is vegetarian, which means you and the animals are safe and sound).
Put in the oven for 1 hour.
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