Ground Beef Stuffed Cannelloni
This baked pasta dish is super easy to throw together and makes the ultimate cozy weeknight dinner!
Servings: 4
Calories: 670kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
- Spritzbeutel (optional)
- Auflaufform
Zutaten
- 16 Cannelloni pasta tubes
For the filling:
- 500 g Ground beef or a beef and pork blend (approx. 17.5 oz)
- 1 Onion
- 1 Slice of sandwich bread
- 1 Egg
- 1 tbsp Salt
- 1 tsp Black pepper
For the sauce:
- 1 Onion
- 1 Garlic clove optional
- 2 Carrots
- 1 Bell pepper red
- 20 g Olive oil (approx. 0.5 oz)
- 500 ml Strained tomatoes (passata) (approx. 17 fl oz)
- 200 ml Heavy cream alternatively: light cooking cream or milk (approx. 7 fl oz)
- 1 tbsp Sour cream
- 1 tbsp Italian seasoning dried
- 1 tsp Salt
- 1 tsp Sugar
- ½ tsp Black pepper
To finish:
- 1 Fresh mozzarella ball
- Fresh basil leaves
Zubereitung
- 1 OnionFirst, peel and quarter the onion. Add it to the mixing bowl and chop for 4 sec / Speed 6.
- Scrape down the sides of the bowl with a spatula. Repeat if you prefer a finer chop.
- 1 Slice of sandwich breadTear the slice of bread into pieces, add to the onion, and process for 5 sec / Speed 5.
- 500 g Ground beef, 1 Egg, 1 tbsp Salt, 1 tsp Black pepperNow add the ground beef, egg, salt, and black pepper, and mix for 1 min / Knead mode.
- 16 Cannelloni pasta tubesStuff the filling into the uncooked cannelloni tubes using your fingers—or for a quick mess-free shortcut, pipe it in using a piping bag! This makes enough filling for about 16°C (60°F)annelloni tubes.
- Arrange the stuffed cannelloni side-by-side in a single layer in a baking dish.
- Preheat your oven to 200°C (400°F) conventional heat and move on to making the sauce.
- 1 Onion, 2 CarrotsPeel the onion and carrots, cut them into rough chunks, and drop them into the mixing bowl. Chop for 5 sec / Speed 5, then scrape down the sides with the spatula.
- 1 Bell pepperWash, seed, and finely dice the red bell pepper.
- 1 Bell pepper, 20 g Olive oilAdd the diced pepper and olive oil to the carrots and sauté for 3 min / 120°C (250°F) / Speed 1.
- 500 ml Strained tomatoes (passata), 200 ml Heavy cream, 1 tbsp Sour cream, 1 tbsp Italian seasoning, 1 tsp Salt, 1 tsp Sugar, ½ tsp Black pepperFinally, add the strained tomatoes, heavy cream, sour cream, dried Italian seasoning, sugar, salt, and pepper, and simmer for 6 min / 90°C (190°F) / Speed 1.5.
- 1 Fresh mozzarella ballPour the sauce evenly over the stuffed cannelloni and bake on the lower oven rack for 40 minutes. With 15 minutes remaining, slice the fresh mozzarella, lay it over the top of the pasta, and return to the oven until wonderfully melted and bubbly.
- Fresh basil leavesGarnish with fresh basil leaves, serve warm, and enjoy!
Notes
- Make sure the cannelloni tubes are completely submerged in the sauce so they bake up nice and tender. Depending on the size of your baking dish, you might need a bit more liquid—if the sauce doesn't quite cover them, just add a quick splash of milk!
