Cannelloni at the Francesco

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Cannelloni at the Francesco

Cannelloni at the Francesco

Number of people

500 g ground beef or 4 ground steaks

250 g minced veal

1 l of tomato puree

250 g mozzarella cheese

450 g ricotta cheese

60 g grated parmesan cheese

1 egg

sprig of chives

Italian parsley


Olive oil

30 cannelloni in cooking tube



Preparation: 40 min
Cooking time: 35 min
Step 1
In a bowl, mix ground beef and veal with ricotta cheese and 125 g mozzarella cheese cut into cubes.
Step 2
Add the egg, 2 tablespoons of olive oil, chopped parsley and chopped chives to the mixture.
Step 3
Season with salt and pepper to taste.
Step 4
Let stand while preparing the sauce.
Step 5
Empty the tomato purée into a saucepan.
Step 6
Add 3 tablespoons of olive oil, salt and pepper.
Step 7
Heat and add 125 g of cubed mozzarella cheese to the first broth.
Step 8
Mix until the mozzarella dissolves.
Step 9
Simmer 5 min, then add the chopped basil and cut the heat off.
Step 10
Let stand 5 min then add half of the Parmesan cheese sachet. Mix and cover.
Step 11
In a gratin dish (rectangular), place a first layer of sauce.
Step 12
Stuff the cannelloni tubes with the stuffing and fill the dish with a first layer of cannelloni, then cover with a layer of sauce.
Step 13
Preheat the oven to 200°C (thermostat 6-7).
Step 14
Then make a second layer of cannelloni and cover at the end with all the rest of the sauce.
Step 15
Sprinkle with the 1/2 mozzarella cut into cubes and the 1/2 bag of Parmesan cheese on the finished dish.
Step 16
Cover with aluminum foil.
Step 17
Bake in the oven for 35 minutes (rotary heat oven)
Step 18
Enjoy your meal.
Author's note
Serve with a lamb's lettuce and arugula salad.

I add my grain of salt

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