Ingredients

Meat Filling

• 600g (1.3 lbs) minced meat (beef, pork, or a blend)
• 2 large eggs
• 1 onion, finely chopped
• Vegetable oil (for frying)
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• Salt, to taste
• Black pepper, to taste

Tomato Sauce

• 1 large tomato, diced
• 1 onion, finely chopped
• Vegetable oil (for frying)
• 1 tbsp butter
• 2 cloves garlic, minced
• 3 tomatoes, diced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp Italian herbs (dried basil, oregano, thyme, or a pre-mixed blend)
• Salt, to taste
• Black pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh coriander, chopped

For Assembling

• 150-200g cannelloni pasta tubes (about 12-15 tubes)
• 200g (1.5 cups) shredded cheese (such as mozzarella or cheddar)

Instructions

Step 1: Prepare the Meat Filling

1. In a skillet, heat a bit of vegetable oil and melt 1 tablespoon of butter over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic, stirring for about 1 minute until fragrant.
4. Add the minced meat to the skillet, breaking it up as it cooks. Season with salt, black pepper, and chopped dill. Stir and cook until the meat is browned and fully cooked, about 10 minutes.
5. Once the meat is cooked, remove from heat and let it cool slightly.
6. In a large mixing bowl, combine the meat mixture with the two eggs, stirring to incorporate. The eggs will help bind the filling and add a bit of richness.

Step 2: Prepare the Tomato Herb Sauce

1. In a separate skillet, heat vegetable oil and add 1 tablespoon of butter over medium heat.
2. Add the chopped onion and cook until soft and translucent, around 5 minutes.
3. Add the minced garlic, cooking for another minute until fragrant.
4. Add the diced tomatoes and stir. Let the tomatoes cook down for 5 minutes until they start to break down into a sauce.
5. Add the ground cumin, paprika, Italian herbs, salt, and black pepper. Stir to combine and let the mixture simmer for 10-15 minutes until it thickens slightly.
6. Add the chopped parsley and coriander, stirring well. Adjust the seasoning to taste. Set aside.

Step 3: Fill the Cannelloni Tubes

1. Using a small spoon or piping bag, carefully fill each cannelloni tube with the prepared meat mixture. Ensure each tube is filled to the ends for an even bake.
2. Preheat your oven to 180°C (350°F).

Step 4: Assemble and Bake

1. Spread a thin layer of the prepared tomato sauce on the bottom of a baking dish. This prevents the pasta from sticking and adds extra flavor.
2. Place the filled cannelloni tubes in a single layer over the sauce in the dish.
3. Pour the remaining tomato sauce evenly over the cannelloni, ensuring all the tubes are covered for even cooking.
4. Sprinkle the shredded cheese evenly over the top.
5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly with a golden-brown top.

Step 5: Serve

1. Allow the cannelloni to cool for a few minutes before serving.
2. Garnish with extra fresh parsley or coriander if desired. Serve hot and enjoy!

Nutrition Facts (Per Serving, Assuming 6 Servings)

• Calories: 480
• Protein: 26g
• Carbohydrates: 35g
• Fats: 25g
• Fiber: 4g
• Sugars: 5g
• Sodium: 600mg

Frequently Asked Questions (FAQs)

Can I prepare this dish in advance?

Yes, you can assemble the dish ahead of time, cover it with foil, and refrigerate it for up to 24 hours. When ready to bake, allow the dish to sit at room temperature for about 20 minutes before placing it in the oven.

What meat should I use?

This recipe works well with beef, pork, or a combination of both. You can also use ground turkey or chicken if you prefer a leaner option.

Do I have to cook the pasta tubes beforehand?

No, cannelloni pasta tubes are typically filled uncooked in this recipe. They’ll soften while baking in the sauce, absorbing moisture from the sauce and becoming tender.

Can I freeze leftovers?

Yes! Allow the dish to cool completely, then cover it tightly and freeze. Reheat in a preheated oven until warmed through.

Tips for Making the Perfect Cannelloni

1. Use Fresh Herbs for Flavor: Fresh parsley, dill, and coriander add vibrant flavors. If you only have dried herbs, reduce the quantity by half.
2. Do Not Overstuff Cannelloni Tubes: Make sure each tube is filled evenly but not overstuffed. This helps avoid breakage and ensures even cooking.
3. Ensure Even Coverage with Sauce: Covering all the pasta with sauce helps it cook evenly, as any exposed pasta may dry out in the oven.
4. Cheese Variety: While mozzarella or cheddar are common choices, try a mix of mozzarella for meltiness and Parmesan for added depth and a savory finish.
5. Baking Time: Covering with foil helps prevent the top from browning too quickly. Removing the foil for the final baking period gives a nice melted cheese topping.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: You can freeze cooked cannelloni for up to 2 months. Place it in an airtight container or wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. To reheat, thaw in the fridge overnight and then bake until heated through.

Conclusion

This savory Meat-Stuffed Cannelloni with Tomato Herb Sauce is a crowd-pleasing, flavorful dish that’s perfect for family dinners or special gatherings. The balance of the rich meat filling, aromatic herb-tomato sauce, and gooey melted cheese creates a dish that’s hard to resist. Plus, it’s versatile and easy to adjust with different herbs or cheeses to suit your taste. Give this recipe a try, and you’re sure to impress everyone at the table!