Sicilian cannelloni

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-1 can cannellonis
500 g ground beef or pork
2 onions
1 jar tomato sauce
1 can tomato concentrate
1 jar tomato coulis
50 g grated cheese (Gruyère or Parmesan cheese)
2 nice pinches of powdered paprika
2 tablespoons olive oil
butter for the dish
salt, pepper to taste

Preheat the oven to 180°C. Peel and finely slice the onions. Heat the olive oil in a saucepan over high heat. When the olive oil is hot, place the chopped onions in the pan and cook for 3 min or until they are translucent. Add the ground beef and cook for about 10 min, stirring well. Season with salt and pepper to taste.

Once the ground meat is cooked, add the tomato coulis and concentrate and the powdered paprika to the pan, lower the heat to low and cook for a few more minutes, stirring frequently. Then remove the pan from the heat and set aside.
Bring a large volume of water to a boil in a second saucepan over high heat. When boiling, dip the cannelloni in boiling water and cook for 1 to 2 min. When cooked, drain the cannelloni in a colander and set aside.
Butter a baking dish. Stuff the drained cannelloni with the meat mixture, using a small spoon, then place them next to each other in the bottom of the dish. Pour the tomato sauce over the cannelloni into the dish, then sprinkle with grated Gruyère cheese.
Bake the dish in the preheated oven and cook for about 25 min or until the grated Swiss cheese on the surface is golden brown. Serve warm with these Sicilian cannelloni on the plates. Enjoy this pasta dish without waiting with a seasoned green salad.

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