Preparation

• Prepare generous tomato sauce.

  

• For the filling of your meat cannelloni, you can use according to taste:
  • Mixed minced beef and pork [ask for it lean], alternatively you can use minced chicken breast or turkey breast plain;
  or
  • light and quick meat ragù.

  I used plain minced meat.

  Plain Minced Meat
  Clean and wash the vegetables [carrots, onions, and celery] then cut them into pieces.
  Often for convenience or when I don’t have fresh vegetables, I use a frozen sauté mix.
  Put the vegetables in a pan and heat them.
  Add the minced meat, mixing and breaking it up with a silicone spatula.
  Deglaze with white wine and continue to stir until completely evaporated.

  

• Add a pinch of salt and a pinch of pepper and parsley.
  Continue to stir until the minced meat has uniformly changed color.
  Cover with a lid and wait for the minced meat to cool.
  Pick up the minced meat with a slotted spoon leaving the cooking base in the pan.

• I made one cannelloni per sheet.

• Prepare a baking dish or pan.
  Spread a generous layer of tomato sauce on the bottom of the dish or pan.
  Spread a generous layer of tomato sauce on each sheet.

• Meat Filling
  With the help of a spoon, distribute the minced meat among all the sheets, placing it along the edge from which you’ll start rolling your cannelloni.
  Roll gently as the sheet might crack.

  Meat and Cheese Filling [optional and variable in quantity depending on whether the goal is light meat cannelloni or gooey meat cannelloni]
  Divide each cheese slice into strips.
  Place two strips of meltable cheese per sheet: one along each of the two short edges.
  With the help of a spoon, distribute the minced meat among all the sheets, placing it along the edge [above the cheese strip] from which you’ll start rolling your cannelloni.

  Roll gently as the ready-made sheet tends to crack.

  

• Place the cannelloni on the dish, as you roll them, close to each other.
  Spread a generous layer of tomato sauce over the cannelloni and around the edges of the dish.
  Finish with a sprinkle of grated cheese [caciocavallo or parmesan].
  Grind the pepper.

  Briefly heat the oven.
  Bake at 356°F (180°C) for 10-15 minutes in a fan oven + 5 minutes on grill function until a crispy crust forms on the surface.

  Let the cannelloni rest and cool for 10 minutes before serving.

• Plate.

  Your meat-stuffed cannelloni with ready-made sheets:
  • light meat cannelloni;
  • gooey meat cannelloni;
  are ready.

  Enjoy your meal!

  

• VARIOUS TIPS
  If you have guests and numerous dishes to manage, for convenience you can prepare your stuffed pasta in advance ready to reheat in the oven.
  My trick, to prevent the pasta’s surface from drying out when reheating, is to spread a few tablespoons of tomato sauce on the surface before reheating it.

  ! tip “a zucchero zero” style
  Stuffed or filled pasta allows you to follow your nutritional plan.
  It’s a great solution for when you have guests because it allows you to manage your meal calmly, eating like everyone else [remember: the table is conviviality].
  • Weigh the corresponding sheet to your plan;
  • Weigh the corresponding filling to your plan;
  distribute your filling on your sheets.
  ^{If you’re preparing them for guests, plan for a more generous filling.}

• • cannelloni with ricotta with ready-made sheets.

  

• • Baked Stuffed Pasta: conchiglioni and paccheri.
  • Simple Christmas Main Courses Baked.