Asia-Cannelloni
easy
90 mins
90 mins
Ingredients
- 1 Bread rolls from the previous day
- 75 g shiitake mushrooms
- 75 g cooked shrimps
- 1 collar Coriander
- 500 g mixed minced meat
- 50 g frozen peas
- 3-4 Tbsp Chili sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 (approx. 190 g) Cannelloni
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 1 package (500 g) chunky tomatoes
- 150 g Gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Soak rolls in cold water. Clean and possibly wash the mushrooms. Put some mushrooms and shrimps aside for decoration. Finely chop the shrimps and mushrooms. Wash the coriander, dab dry and chop finely, except for something to garnish.
- 2
Squeeze the bread rolls well and put them in a bowl together with the minced meat, mushrooms, shrimps, half of the coriander and peas. Season with chili sauce, salt and pepper and knead well. Fill the cannelloni with the minced meat mixture and place in a greased, ovenproof dish. Peel onion and garlic. Dice onion, chop garlic finely. Heat the oil in a pot, sauté the onion and garlic in it and add the chunky tomatoes. Add remaining coriander and season with salt and pepper. Simmer the sauce for 1-2 minutes and pour over the canelloni. Grate the cheese and spread it over the canelloni. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes.
- 3
Add remaining coriander and season with salt and pepper. Simmer the sauce for 1-2 minutes and pour over the canelloni. Grate the cheese and spread it over the canelloni. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Heat butter in a pan. Fry the remaining mushrooms and shrimps briefly. Serve cannelloni garnished with mushrooms, shrimps and coriander
Nutrition Facts
790 kcal
46 g
43 g
52 g
More Delicious Recipes
