Cannelloni with Minced Meat in Mushroom and Broccoli Sauce
Try this Cannelloni with minced meat in mushroom and broccoli sauce recipe.
Try this Cannelloni with minced meat in mushroom and broccoli sauce recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Na ulju dinstate luk i izrendanu mrkvu dodate mjev.meso pa gljive, pa posolite ili povegetite pospete persunom i ostavite da se ohladi.Treba biti prilicno suho zbog punjenja.Dinstate malo vise ako primjetite da ima vise vode.Kad se ohladilo napunite cannellone i slozite ih u tepsiju.
- Sos pripremate tako sta isjeckan bijeli luk kratko izdinstate dodate gljive,brokoli vegetu pa prelijete vhnjem za kuhanje i na kraju persun.Kratko dinstate da je sos prilicno rijedak jer ce cannelloni u tome da se skuhaju.Sos prelijete preko cannellona prelijete besamelom i sirom.Pecete oko 20 min na 200°C ili dok fino ne porumeni.
Bubbling cream sauce surrounds tender tubes of pasta topped with a deeply browned layer of melted cheese. Dry pasta tubes require precise liquid management during assembly because they absorb moisture directly from the surrounding medium while baking at 200 degrees Celsius for 20 minutes. Reducing the meat filling until completely dry prevents excess liquid from leaking out and dissolving the structural integrity of the tubular pasta before it cooks through.
A wide, shallow 9x13-inch baking dish ensures the cannelloni sit in a single layer rather than stacking, which is critical for even heat distribution and sauce penetration. Keeping the mushroom and broccoli cream sauce intentionally fluid provides the necessary hydration for the dry pasta to soften completely in the oven without requiring a separate boiling step. Leftovers store safely in an airtight container for up to three days, though the pasta will continue to absorb liquid and soften further upon reheating.
