Cannelloni without Béchamel Recipe

Ingredients to make Cannelloni without Béchamel:

1. 400 gr of Minced Meat.
2. 1 Green Pepper.
3. 1 Red Pepper.
4. 1 onion.
5. 1 clove garlic.
6. 2 eggs.
7. 200 gr of Grated Cheese.
8. 1 kg of Crushed Tomato.
9. Black pepper.
10. I jumped.
11. Olive oil.

How to make Cannelloni without Béchamel:

• The pasta plates to prepare the cannelloni, depending on the manufacturer, are prepared differently but it will not take more than 20 minutes, so first we will prepare the vegetables that will take us a long time until they are ready. Cut the garlic and the vegetables in very small pieces. In a large frying pan (we will prepare all the filling for the cannelloni in it) we put the garlic with a little oil, when they are golden add the onion and let it sauté (you know, over medium heat and covered so that it sautés little by little). When it is soft, add the peppers and cook over medium heat, stirring from time to time. Between the onion and the peppers it can take approximately 45 minutes until they are ready, so don’t panic if it seems to take too long.
• Add the minced meat to the pan, season with salt and pepper, add a little nutmeg and stir well so that the meat loosens well. When the meat changes color, remove the mixture from the heat and let it cool a bit.
• Transfer the mixture to a large bowl. We beat the 2 eggs, add to the mixture of meat and vegetables and we already have the cannelloni filling ready. It only remains to assemble them and the source. In the dish where we are going to prepare the cannelloni, we put a little of the crushed tomato (enough to cover the base of the dish). Preheat the oven to 180ºC.
• Place the cannelloni plates on a cloth and add a bit of the filling to them (a couple of not very full teaspoons is more or less the ideal amount so that we don’t have little filling left or the mixture doesn’t come out on the sides). Carefully fold the plate while we give it the shape of the cannelloni and leave it rolled up for a few seconds before putting it in the dish so that the plate sticks to us a bit and does not open. If we prepare a few before putting them in the dish, between plates, we will obtain the necessary time for them to stick well.
• Armed and the cannelloni we are placing them in the source. We added a little more tomato on top (without covering them completely).
• Add the grated cheese, covering them well and finish off with a little oregano. We put the dish in the oven and leave it at 180ºC for 15-20 minutes.
• After this time we put to gratin until we see the golden cheese. We take out of the oven and very careful not to burn we and we can enjoy this delicious dish.