Cannelloni with Bolognese

Name: Cannelloni with Bolognese
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 500 gm Cannelloni; FOR THE BOLOGNESE SAUCE -; 700 gm Lamb mince; 3-4 tbsp Olive oil; 2 finely chopped Onions; 1 bunch chopped Celery; 2 medium sized chopped Carrots; 4-5 chopped Garlic; 1 tsp Salt or to taste; 1 tsp Black Pepper powder or; 1 tbsp freshly crushed Black Pepper; 1 tsp Paprika powder optional; 1 tsp Oregano; 5-6 large blanched Tomatoes; 1 cup Tomato paste; 3-4 tbsp chopped Coriander or Parsley Leaves; FOR THE RICOTTA FILLING -; 200 gm Ricotta; 1 bunch chopped Coriander or Parsley; 1 tsp Pepper; 1/2 tsp Salt

ZMA @zesty5

#OIN
#Week3
#cookpadindia
#pasta
#newrecipe
Cannelloni Pasta is a large cylindrical Lasagna made with Durum Wheat variety. These large tubes are filled with anything of one's own choice like Ricotta, Spinach, Mince Meat, Cheddar or Mozzarella Cheese etc and covered in sauce as well and then baked to perfection.
In this recipe that iam sharing today, I have used Bolognese Sauce. Isn't that simply amazing? Well! Yes of course. And trust me when I say that it was so delicious and perfectly baked.

They are a great option especially to feed a crowd. Both Vegetable and Non-Vegetable options are purely a bliss. These tubes are an excellent treat on special occasions and large family gatherings. Not only does these tubular Pasta look good, they taste just awesome with a distinct flavour and texture. They are an amazing little cylindrical Lasagna to be precise. All in all a perfect choice for any party or get togethers. Bolognese Sauce was an instant hit with my family this time with these beautiful tubes. It was a bliss. Nothing less than that.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

5-6 servings

500 gmCannelloni
FOR THE BOLOGNESE SAUCE -
700 gmLamb mince
3-4 tbspOlive oil
2finely chopped Onions
1 bunchchopped Celery
2medium sized chopped Carrots
4-5chopped Garlic
1 tspSalt or to taste
1 tspBlack Pepper powder or
1 tbspfreshly crushed Black Pepper
1 tspPaprika powder optional
1 tspOregano
5-6large blanched Tomatoes
1 cupTomato paste
3-4 tbspchopped Coriander or Parsley Leaves
FOR THE RICOTTA FILLING -
200 gmRicotta
1 bunchchopped Coriander or Parsley
1 tspPepper
1/2 tspSalt

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Steps

40-45 minutes

1

For this lip-smacking and scrumptious pasta, it is a must to prepare the sauce and the filling. While the filling is not to be cooked, the sauce needs to be cooked and used. For the cheese filling, just add all the ingredients mentioned under it and set aside.
2

Fill it up in the cannelloni and set aside.
3

For the sauce, heat oil in a cooking pot. Add chopped garlic and onions. Saute until translucent and light pink with most of the raw smell gone. To this add in the chopped celery and the carrots. Saute until done. Do it on a low heat.
4

Now add the lamb mince. Cook on a medium high by stirring it every now and then for about 7-8 minutes. Do not add water. The meat would release so much of water that it gets cooked in it's own juices. After about 10 minutes, add the blanched and pureed tomatoes along with the tomato paste.
5

Mix well and lower the heat. Cook for about an hour or so on a low with a lid on. Keep checking it in between so that it doesn't stick to the bottom of the pan or get burnt. Adjust salt and pepper just before taking it off the heat. That's it. It's all done.
6

Creamy and luscious sauce is all done. In a baking dish lined with parchment paper, arrange the cheese filled cannelloni. Pour the sauce over it. Then again arrange the second layer of cannelloni. Top it up with the bolognese sauce again. Follow the same until all are used up. Finally on top of the cannelloni, add cherry tomato halves just for a change.
7

Bake in a preheated oven on 180° for about 40-45 minutes or a little more as required. Serve it piping hot to your loved ones. Enjoy!

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ZMA @zesty5

on December 09, 2023 03:06

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.