How do you keep Cannelloni with minced meat, ricotta and tomato sauce?

Store: Store the prepared Cannelloni in an airtight container in the fridge. This retains the taste and the dish remains fresh. The Cannelloni can be stored in the fridge for up to 3 days. Make sure you close the container well to prevent dehydration. Freezing: Cannelloni can also be frozen for longer shelf life. Let the Cannelloni cool completely before you start freezing. This prevents condensation and ice crystals. Divide the cannelloni into portions, so that you only defrost the amount you need. Place the portions in frozen -resistant bags or airtight containers. Press excess air from the pockets to prevent freezer fire. Label the package with the date of freezing so that you can check the freshness. The Cannelloni can be stored in the freezer for up to 2-3 months. Defrost and warm up: let the Cannelloni thaw in the fridge. This ensures even defrosting and retains the quality of the dish. Heat the cannelloni in a preheated oven at 180 ° C until it is fully heated. This usually takes 20-30 minutes, depending on the size of the portion. Check if the dish is hot in the middle before serving it.

Cannelloni with minced meat, ricotta and tomato sauce

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40min + 35min in oven

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Try this delicious recipe for cannelloni with minced meat, ricotta and tomato sauce. A classic Italian oven dish for the whole family!

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Ingredients

What do you need?

Quantity: 4P

1 box of cannelloni

Meat filling:
500 g mixed minced meat
125 g ricotta
450 g zucchini
1 red pepper
1 tsp cayenne or chili powder
1 tsp oregano fresh or dry
1 TL yellow curry powder
salty

Tomato sauce:
3 cloves of garlic, grated
1 large onion
2 tbsp olive oil
500 g tomato cubes
500 ml of Passata
125 g ricotta
pepper and salt

Finishing:
2 balls of mozzarella di buffala
100 g ground Emmental cheese
A few twigs oregano

1 box of cannelloni

Meat filling:
500 g mixed minced meat
125 g ricotta
450 g zucchini
1 red pepper
1 tsp cayenne or chili powder
1 tsp oregano fresh or dry
1 TL yellow curry powder
salty

Tomato sauce:
3 cloves of garlic, grated
1 large onion
2 tbsp olive oil
500 g tomato cubes
500 ml of Passata
125 g ricotta
pepper and salt

Finishing:
2 balls of mozzarella di buffala
100 g ground Emmental cheese
A few twigs oregano

Preparation method

How do you make this?

Rasp the zucchini with a block grater, add a pinch of salt, let it rest for 5 minutes and squeeze the juice with the help of a nettle cloth.

Grate the bell pepper and also squeeze the juice.

Mix the grated vegetables under the minced meat, add ricotta and herbs, mix firmly. Put the mixture in a piping bag and fill the cannelloni. Place them in an oven dish.

For the sauce, fry the garlic and onion in olive oil. Stir in the tomato cubes, passata and ricotta. Season with salt and pepper and let it simmer for 10 minutes.

Mix the sauce for an extra creamy texture, but the choice is yours; It is also possible without mixing.

Pour the sauce over the stuffed cannelloni, slice the mozzarella and divide it together with the ground cheese over it.

Bake for 35 minutes in a preheated oven at 195 ° C.

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