Cannelloni with meat and balaganj tomato sauce with mozzarella
80 45 минут 3 порции
I love pasta which can be stuffed with different fillings, because it is an endless space for imagination. This time in a regular tube with ground meat I added the eggplant and sprinkled them on top of the mozzarella. Thus the unusual combination of tangy toppings and the delicate cheese.
for New Yearfor Christmas
Ingredients for Cannelloni with meat and balaganj tomato sauce with mozzarella
- Cannelloni - 10 PCs
- Eggplant - 100 g
- Mushrooms - 100 g
- Onion - 1 piece
- Garlic - 2 the tooth.
- Tomatoes in own juice - 1 ban.
- Mozzarella - 100 g
- Olive oil - 1 tbsp
- Dry white wine - 100 ml
Step by step instruction of cooking Cannelloni with meat and balaganj tomato sauce with mozzarella
Onion and garlic finely chop and fry in olive oil. Add the mushrooms and eggplant (I have frozen, so any treatment they do not need).
Add the sauteed vegetables to the stuffing and part of the tomatoes. Slightly put out.
Cannelloni, pre-boiled until soft, fill with filling and put in a baking dish.
Prepare a tomato sauce: tomatoes grind in a blender with the garlic cloves, saute for 5 minutes, then add the wine and cook the sauce for another 5 minutes.
Pour our pasta with tomato sauce and sprinkle with mozzarella. Bake in the oven at 180 degrees for 15 minutes.