Cannelloni with two toppings

Description

Cannelloni with two fillings "And yours and ours". They really caught on in our family. This plate boring, and always there is a choice among fans of meat-eating or a lighter meal.

Ingredients

Zucchini

500 г
Carrots

1 шт
Cheese

200 г
Cannelloni

500 г
Milk

1 л
Minced meat

250 г
Onion

2 шт
Chicken egg

1 шт
Garlic

1 зуб.
Flour

3 ст. л.
Butter

3 ст. л.
Black pepper
Salt
Seasoning
Vegetable oil
Parmesan

2 ст. л.
Greens

Cooking

Ingredients. In the course of something added, but something diminished ;)

Prepare the filling: Meat filling: fry in small amount of vegetable oil chopped onions, add minced meat, fry well, add salt, pepper, spices, chopped garlic. I also added a half of jars of Bolognese sauce, although this is optional. Cheese-vegetable filling: in a small amount of vegetable oil fry the grated on a coarse grater carrots and zucchini (if zucchini are young, along with the skin). Sprinkle lightly with salt.

Vegetable stuffing remove from heat, let cool slightly and add grated cheese and beat in an egg. Mix well. This stuffing is ready

To prepare the Bechamel sauce: Flour fry until slightly beige color.

Add butter.

After the oil razoydetsya add milk, salt, pepper and cook stirring constantly until thick. At the bottom of the pan with high sides, pour a little of the sauce and begin to lay out the cannelloni with fillings in a checkerboard pattern: 1st row of meat filling, close - cheese-vegetable. 2nd row of cheese and vegetable stuffing next to the meat. And so on.

Then fill the cannelloni with the sauce. If the sauce is slightly not enough to completely cover the cannelloni - it does not matter. You can add plain water as it will soak into the pasta, the excess will evaporate. If desired, sprinkle with grated Parmesan cheese, although this is not required (the cheese in the dish enough). The Parmesan will provide a ruddy crust.

A baking sheet covered with foil and send in the oven for 40 minutes at 200 C.

Ready cannelloni spread on plates in pairs, add the greens. Bon appetit!

Comments and reviews

Leave a comment or a recipe review