Microwave Cannelloni, the greatest classic of first courses in a quick version. After offering you the recipe for microwave-cooked stuffed cannelloni with zucchini and ricotta, today I offer you the recipe for microwave meat cannelloni prepared with dried cannelloni. There are more and more microwave recipes that I am offering you, and I think it is truly revolutionary to be able to cook in an energy-saving way without compromising taste. In this recipe, to make dried meat-filled cannelloni cooked in the microwave, you will find many step-by-step photos, I hope they help you understand that it is really easy. To make this recipe even faster, I made the bechamel in the microwave, and the ragù was prepared 10 days in advance in a jar. You can find the recipes in the ingredient list. Alternatively, you can also use a good microwave tomato sauce, bechamel, and meatball mixture. The choice is yours, based on what you have in the refrigerator.
Now, let’s move on to the recipe for microwave cannelloni.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
In the ingredient list, you will find the jar version of ragù. Alternatively, you can prepare a ragù with 10.5 oz of minced meat, vegetable mirepoix, and 1.7 cups of tomato pulp.
- 1 jar ragù (1-liter jar)
- 1.3 cups bechamel
- 12 egg cannelloni (4.6 oz total)
- 4.4 oz caciocavallo (or mild provolone)
- 3 tablespoons Grana Padano cheese, grated
Tools required for making microwave-cooked cannelloni
- 1 Microwave Oven
- 1 Baking Dish microwave-safe Pyrex or ceramic 9×7 inches
- 1 Bowl
- 1 Slotted Spoon
- 1 Grater large holes
- 1 Plastic Wrap microwave-safe
- 1 Microwave Stand
Cooking Microwave Meat Cannelloni
Prepare the ragù a few hours in advance so it is at room temperature.
Separate the meat from the ragù sauce using the slotted spoon.
Place the filtered meat into the bowl.
Mix the bechamel and 2 tablespoons of grated cheese into the sauce.
Mix the ingredients well to obtain the cannelloni seasoning.
Set aside.
Make sure the baking dish is the right size for 12 cannelloni.
Grate the caciocavallo with the grater and add it to the minced meat.
Mix well to obtain the meat and cheese filling to stuff the cannelloni.
Pour a third of the ragù and bechamel mixture into the baking dish.
Spread it well on the bottom.
Stuff the cannelloni with the meat filling, using a teaspoon or a pastry bag with a wide tip.
Arrange them, little by little, in the baking dish.
As you see in the photo.
Once you have filled all the cannelloni and arranged them in the baking dish,
cover them with sauce and bechamel.
Tap the baking dish on a surface
and sprinkle the surface of the cannelloni with the remaining grated cheese.
Now, the stuffed cannelloni are ready to be cooked in the microwave.
Press the plastic wrap onto the edges of the baking dish.
Make 2 holes with the help of a skewer.
One on one side and one on the other. This way, you will ensure that the cannelloni retain moisture and do not dry out during cooking.
Place the baking dish with the stuffed cannelloni in the microwave and start cooking at 600 Watts for 20 minutes.
After the first cooking step, carefully remove the plastic wrap.
Now, you can proceed with the second cooking step, where you will use the grill function alone to brown the cannelloni in the microwave.
Place the baking dish on a stand and set the microwave to grill function for about 9 minutes.
Or until your cannelloni have a nice crust on the surface.
Let the cannelloni rest in the turned-off microwave for 5 minutes and then serve them hot.
Extra Tips for Microwave-Cooked Cannelloni
Meat cannelloni can be stored in the refrigerator for 24 hours, covered with plastic wrap, provided it is not in direct contact with the food. Tomato sauce has a corrosive effect even on aluminum foil. Alternatively, you can store the cannelloni in a glass container. You can also freeze them.
