Airborn
Canneloni in a multicooker Panasonic SR-TMH 18 LTW
Category: Meat dishes
Ingredients
Minced chicken about 600 g
Onion 1 pc.
Several cloves of garlic
Cooking method

Chopped the onion not very finely, finely chopped the garlic.
Mixed with minced meat. Stuffed with canneloni.
I poured a little olive oil on the bottom of the saucepan, put the canneloni (it turned out 2 layers) and filled them with a mixture of ketchup, mayonnaise and water (the proportions were as follows: 1 part ketchup, 1 part mayonnaise + 1/3 of the resulting volume of water).

Cooking program: Mode
Note
And so - in order!

The beef turned out to be good, tasty, except that it was necessary to stew it a little more. I will consider it in the future.
And today I made the canneloni.

... Vkusnotischaa !!!!
I didn’t put in salt and spices because ketchup and mayonnaise already contain them.
Eugene true
Quote: Airborn

Stuffed with canneloni.

Thank you.
Plz tell me, did you stuff raw cannelloni or pre-cooked ones?
Cannelloni is prepared as follows. First, it is boiled in water, then filled with a filling of cheese, spinach, meat, etc. Place the tubes in a container, pour over the sauce (most often they use the classic tomato or bechamel sauce) and bake in the oven until tender.

Thank you!
lesik_l
I tried to cook and stuffed raw: more minced meat is placed in boiled ones due to their increase during cooking. And raw is more convenient to stuff.
Eugene true
Thank you!
If stuffed raw, then on what mode did you cook?
spaghetti / rice?

Which result did you like better: stuffing raw or ready-made?
rinishek
I made the canneloni stuffed with raw minced meat, then the tomato filling with cream, and the cheese filling - then the filling is creamy, Pilaf mode, instead of canneloni it is still good to stuff giant shells
lesik_l
If we cook raw, then on the 1st mode (rice-spaghetti) and quite a lot of liquid you need to add, and ready-made ones - on baking and pouring quite a bit - otherwise they will creep. By time - about 20-30 minutes for two layers of caneloni. Gotta watch

To taste - ready-made is better due to the greater capacity. I took "Makfu" - there is a rather thick pasta dough, but Italian, almost transparent, without much difference - you can cook it either way

Ira, raw minced meat in both cases. But pasta - options are possible
Ivirina
made cannelloni in the oven. According to my recipe, raw caneloni were shaved (though I’m fried minced beef with tomatoes) and then poured with Bechamel sauce. top with cheese and into the oven. Due to the sauce, they were boiled and pulled moisture from it, as a result, an incredibly tasty dish was obtained !!!!!! If anyone is interested, I can write a detailed recipe. And at the same time it is necessary to try in the cartoon. I think this is extremely suitable for a multicooker! as in the oven it was necessary to check endlessly so that the cheese did not burn at the top so that the sealed sauce did not overflow over the edges, and in the end, so that the coneloni would not be overcooked at all.
frautiger
Class! Thanks for the goodies.

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