Tomato cannelloni

4 servings
1 hour 15 min

How to make tomato cannelloni with minced meat and vegetables? Prepare everything you need for the recipe. Mince can take chicken, beef, pork or mixed.

Peel the onions, carrots, potatoes and wash with the tomato and greens in cold water.

Shave the onions as finely as possible. Grate the carrots on a fine grater. Send the minced meat to a deep container, add the onions and carrots.

Grate the potatoes on a grater with small teeth. Squeeze the potatoes from the juice and add to the cup with the minced meat.

Cut the tomato into small cubes. You can remove the skin from the tomato beforehand. To do this, pour boiling water over the tomato, leave for a minute or two. Next, drain the water, let the tomato cool slightly and easily remove the peel. Add the tomato to the mince. Mix everything thoroughly. Salt to taste and, if desired, add any dry spices you use to make the mince. I added dry garlic, a pinch of Provence herbs and ground peppers.

Allow the mince to stand for about 15 minutes so that all the spices are well and evenly mixed among themselves. Next, fill the tubes with mince.

Place the stuffed cannelloni in one layer in a baking dish.

Make the sauce. In a separate container, mix cream, water, tomato paste. Add the flour and salt. Mix thoroughly so that there are no lumps. Thanks to the flour, the sauce in the finished dish becomes velvet and very tender.

Fill filled tubes with sauce so that they are completely covered with liquid. Cover the tin with a lid or foil and send to a preheated oven for 40-50 minutes. I baked at 200 degrees in & quot; top-bottom & quot; 50 minutes. You focus on the possibilities of your oven.

Next, remove the lid (foil) and bake for another 10-15 minutes until the appetising golden crust appears. Garnish the finished dish with fresh herbs.

Serve hot.