Cannelloni of lean, today fast!

Cannelloni of lean meat

Who does not like cannelloni, especially if I'm thin?!?
I would say that everyone likes them.

And they are also easy to prepare: a few ingredients and the filling is ready.

And if there is no time (or desire) to knead and pull the dough, here is a quick solution:
we use, as in this case, dried pasta for lasagna, cooked for 3 'in boiling water!

For the preparation of the stuffed with skinny that I usually use, find here the complete description of the prescription; it goes without saying that in the end it is enough to mix together the ingredients indicated below!

And for a nicer presentation, you can alternate cannelloni prepared with classic lasagna to others made with green ones.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, for about twenty cannelloni:

for the stuffing

ricotta cheese

g.

250

leaf spinach, clean (v. Note)

g.

250

eggs

pc.

1

Grana cheese

TS.

2

bread crumbs

TS.

2

nutmeg

Ad lib.

salt and pepper

q.s.

for the sauce:

butter

g.

25

flour

g.

25

milk

ml.

500

for cannelloni:

dry pasta for lasagna

pc.

10

oil for the pan

q.s.

tomato sauce (v. Note)

q.s.

grated parmesan

q.s.

Preparation:

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First prepare the filled as per recipe and keep it aside: you can also prepare it the day before and keep it in the fridge.

Prepare the béchamel, traditional or microwave.

Cook three sheets of lasagna in boiling salted water for three minutes. Drain them with a perforated spoon and place them on a cloth.

Cut them in half, so as to obtain two squares, arrange a spoonful of stuffing on pasta,

roll the dough to enclose it leaving the part with the dough that is superimposed underneath.

ATTENTION: the composition of the cannelloni must be made with the pasta still warm and not dry; as soon as you drain the sheets, immediately begin to form the cannelloni while the successive layers are cooking. We must therefore have everything at our fingertips.

Once the cannelloni has been prepared, sprinkle the bottom of the pan (or of many small single-portion pans) with a little oil and a few tablespoons of tomato sauce.

Arrange the cannelloni next to each other in the pan, in a single layer.

Cover everything with another tomato sauce and then sprinkle with a little grain.

Now complete with the béchamel and arrange it to cover all the contents of the pan.

Sprinkle generously with grain ...

... and bake in 180 ° / 200 ° C in a static oven for 20 minutes.

In any case, check the cooking: the béchamel must brown but absolutely do not burn.

Remove from the oven, wait a few minutes and bring to the table.

Bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Spinach leaves: always to do before ... you can use frozen shredded spinach.
  • Tomato Sauce: I use a simple sauce made with peeled tomatoes, oil, garlic, salt and basil (as well as a pinch of sugar)
  • Each oven has its own history: adjust the temperature according to the oven and if they were not golden enough, gratin them for a maximum of 5 minutes.
  • If served as the first of a complete lunch, three cannelloni per person are enough; as a single dish, five (and if required also an encore!).
  • Related articles: The filling of lean.

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