Bolognese Cannelloni are a traditional Italian main course which are now famous all over the world. They are rectangular in shape, and made from fresh egg pasta which is filled and then rolled up into a tube, covered with a sauce and baked. The filling can vary according to taste or what your imagination dreams up: meat, sausage meat, vegetables, ricotta cheese, etc etc! Cannelloni are loved by both adults and children, are a just right for when you have guests for lunch or as a classic Sunday meal, or on other special occasions; they are also a good alternative to the more usual lasagna. The cannelloni that we are making in this recipe is the classic minced meat version. Follow our chef’s recipe with us: with the photo gallery we will be able to see perfectly exactly what we need to do to make some excellent cannelloni!
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Pitteddhe Stuffed with grapes
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Senatore Cappelli Durum Wheat Friselline
Semolina sagne ncannulate
Make the pasta dough and roll it out into lasagne strips. Just like lasagna, blanch in boiling salted water and then let them dry on a clean, dry cloth. Follow our basic recipes. Make the Bolognese sauce according to our basic recipe. For the filling: mix the chopped ham, the mozzarella, ricotta, egg, Parmesan, salt, pepper and parsley in a bowl until mixture is smooth. Take your 20cm long lasagna strips and cut them in half so that they are 10cm in length. Place two tablespoons of the filling in the centre of each lasagna strip and roll it up to form a cannelloni tube. You should get about 15 cannelloni. In an oiled baking dish, smear some Bolognese sauce over the bottom then neatly arrange the cannelloni, and then pour over the remaining sauce. Sprinkle generously with Parmesan cheese and bake for 20 minutes at 180°C. When they are ready, leave them to rest for 3 hours so that the liquid is absorbed by the pasta. Serve reheated, it will be much better!