Cannelloni pasta stuffed with minced meat

Today, when family members asked what they wanted for lunch, pasta or lasagna, pasta won. So, at the request of the family, I baked cannelloni pasta stuffed with minced meat. The roast turned out to be the best possible - it turned out to be especially delicious and juicy!

20×30 cm for one. to make a size roast you will need:

250 gr. cannelloni pasta

100 gr. grated fermented cheese

For the filling:

2 small heads of onion

2 medium-sized carrots

2 cloves of garlic

1 egg

Favorite spices to taste

800 gr. ground pork ham

A little oil

For the white sauce:

20 g. butter

1 tablespoon of flour

300 ml. milk

100 ml. broth

Salt to taste if needed

For the red sauce:

1 can of canned tomatoes in their own juice, cut into pieces

2 cloves of garlic

We prepare the minced meat filling:

Heat the oil in a pan, add the chopped onion, fry for 3-5 minutes, add the carrots grated with a beetroot grater, and fry for about 10 minutes. Pour into a plate and cool. Put minced meat in a bowl, grate two cloves of garlic, beat in an egg, add fried onions and carrots, sprinkle with your favorite spices and mix.

 

 

We are preparing the white sauce:

Melt the butter in a pan, add the flour, slowly (not all at once) add the milk, broth and stir until it boils.

We prepare the red sauce:

Pour the tomatoes preserved in our juice into a bowl, grate the garlic cloves and mix well.

We are preparing cannelloni pasta with minced meat:

We line a baking dish with baking paper, put two ladles of white sauce, pour red sauce and spread it evenly, put pasta stuffed with minced meat next to each other, pour white sauce over it.

 

 

We heat the oven to a temperature of 200 degrees:

If the oven tends to heat unevenly, cover the baking dish with foil. Bake in an oven heated to 200 degrees for about 50 minutes, sprinkle with grated fermented cheese and bake for another 10 minutes.

When serving, sprinkle with fresh basil or thyme, delicious!