How do you store cannelloni with minced meat, ricotta, and tomato sauce?

Name: Cannelloni with minced meat, ricotta, and tomato sauce
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 box of cannelloni; Meat filling:; 500 g mixed minced meat; 125 g ricotta; 450 g zucchini; 1 red bell pepper; 1 tsp cayenne or chili powder; 1 tsp oregano fresh or dried; 1 tsp yellow curry powder; salt; Tomato sauce:; 3 cloves of garlic, grated; 1 large onion; 2 tbsp olive oil; 500 g diced tomatoes; 500 ml passata; 125 g ricotta; pepper and salt; Finishing:; 2 balls of Mozzarella di Buffala; 100 g grated Emmental cheese; A few sprigs of oregano

Storage: Store the prepared cannelloni in an airtight container in the refrigerator. This keeps the flavor intact and the dish fresh. The cannelloni can be stored in the refrigerator for up to 3 days. Make sure to seal the container well to prevent drying out. Freezing: Cannelloni can also be frozen for longer shelf life. Allow the cannelloni to cool completely before freezing. This prevents condensation and ice crystals. Divide the cannelloni into portions so that you only thaw the amount you need. Place the portions in freezer-safe bags or airtight containers. Squeeze out excess air from the bags to prevent freezer burn. Label the packaging with the freezing date so you can check the freshness. The cannelloni can be stored in the freezer for up to 2-3 months. Thawing and Reheating: Thaw the cannelloni in the refrigerator. This ensures even thawing and maintains the quality of the dish. Heat the cannelloni in a preheated oven at 180°C until fully warmed through. This usually takes 20-30 minutes, depending on the size of the portion. Check that the dish is hot in the middle before serving.

Cannelloni with minced meat, ricotta, and tomato sauce

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40min + 35min in the oven

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Try this delicious recipe for cannelloni with minced meat, ricotta, and tomato sauce. A classic Italian casserole for the whole family!

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Ingredients

What do you need?

Quantity: 4P

1 box of cannelloni

Meat filling:
500 g mixed minced meat
125 g ricotta
450 g zucchini
1 red bell pepper
1 tsp cayenne or chili powder
1 tsp oregano fresh or dried
1 tsp yellow curry powder
salt

Tomato sauce:
3 cloves of garlic, grated
1 large onion
2 tbsp olive oil
500 g diced tomatoes
500 ml passata
125 g ricotta
pepper and salt

Finishing:
2 balls of Mozzarella di Buffala
100 g grated Emmental cheese
A few sprigs of oregano

1 box of cannelloni

Meat filling:
500 g mixed minced meat
125 g ricotta
450 g zucchini
1 red bell pepper
1 tsp cayenne or chili powder
1 tsp oregano fresh or dried
1 tsp yellow curry powder
salt

Tomato sauce:
3 cloves of garlic, grated
1 large onion
2 tbsp olive oil
500 g diced tomatoes
500 ml passata
125 g ricotta
pepper and salt

Finishing:
2 balls of Mozzarella di Buffala
100 g grated Emmental cheese
A few sprigs of oregano

Preparation method

How do you make this?

Grate the zucchini with a box grater, add a pinch of salt, let it rest for 5 minutes, and squeeze out the juice using a cheesecloth.

Grate the bell pepper and squeeze out the juice as well.

Mix the grated vegetables into the minced meat, add ricotta and herbs, and mix well. Place the mixture in a piping bag and fill the cannelloni. Place them in a baking dish.

For the sauce, sauté the garlic and onion in olive oil. Stir in the diced tomatoes, passata, and ricotta. Season with pepper and salt and let simmer for 10 minutes.

Blend the sauce for an extra creamy texture, but the choice is yours; it can also be left unblended.

Pour the sauce over the filled cannelloni, slice the mozzarella, and distribute it along with the grated cheese on top.

Bake for 35 minutes in a preheated oven at 195°C.