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Pork Cannelloni with Parmesan

Simple, delicious, and beautiful on the plate! Cannelloni with ground pork in tomato sauce isn't just very tasty — it's also very easy to make. It livens up your everyday menu without calling for any hard-to-find ingredients.

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Cannelloni with minced pork with parmesan
Cannelloni with minced pork with parmesan Cannelloni with minced pork with parmesan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 9 g
Fats 54 % 20 g
Carbohydrates 22 % 8 g
231 kcal
GI: 75 / 0 / 25

Cooking method

  1. Step 1:

    Step 1

    Gather all your ingredients. You can use any ground meat: pork, beef, chicken, turkey, or a blend. Use all-purpose flour and cow's milk of any fat content. Instead of Herbes de Provence, feel free to use your favorite seasonings.

  2. Step 2:

    Step 2

    Peel the onion and garlic and rinse them. Cut the onion into medium dice and finely chop the garlic with a sharp knife. Heat the vegetable oil in a skillet and lightly sauté the onion over medium heat, then add the garlic and keep cooking until it's fragrant.

  3. Step 3:

    Step 3

    Add the ground pork to the skillet with the onion and garlic, stir, and cook until all the meat juices have cooked off. Then season with salt, add the seasonings, and keep cooking for another 5 minutes so the meat lightly browns. Stir and break up the meat with a wooden spatula throughout so it doesn't form clumps.

  4. Step 4:

    Step 4

    Pack each cannelloni tube tightly with the meat filling. Lightly oil a small rectangular baking dish and arrange the stuffed tubes in it.

  5. Step 5:

    Step 5

    Make a tomato-béchamel sauce. In a small saucepan, first melt the butter, then add the sifted flour and stir quickly to cook it. Slowly pour in the milk in a thin stream, whisking constantly, and cook over medium heat until the sauce thickens. A couple of minutes before it's done, stir in the tomato paste and salt and cook for 2 more minutes.

  6. Step 6:

    Step 6

    Pour the tomato sauce over the stuffed cannelloni, cover with foil, and bake in an oven preheated to 350°F (180°C) for 30 minutes.

  7. Step 7:

    Step 7

    After 30 minutes, take out the dish, remove the foil, sprinkle the cannelloni with grated Parmesan, and return it to the oven. Bake for another 10 minutes.

  8. Step 8:

    Step 8

    Plate the finished cannelloni and sprinkle with chopped fresh herbs.

  • To keep your eyes from stinging when you chop onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
  • Turn the oven on ahead of time (10 to 20 minutes before you start) so it reaches temperature.
  • Keep in mind that every oven is different. Your temperature and timing may vary from what's given here.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Cannelloni - 350  kcal/100g
  • Minced pork - 263  kcal/100g

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