Tomato Cannelloni
Incredibly tasty, perfect for holiday or family dinners! Tomato cannelloni are very juicy thanks to vegetables in the filling. Potato can be replaced with young zucchini and bell pepper added optionally.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
Base
16
Cannelloni
400 grams
Ground meat
200 grams
Potato
130 grams
Onion
50 grams
Carrot
100 grams
Tomato
to taste
Salt
Sauce
200 milliliters
Heavy cream
2 tablespoon
Tomato paste
220 milliliters
Water
1 tablespoon
Wheat flour
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use minced chicken, beef, pork, or a mix for the filling.
Step 2
Peel and wash onion, carrot, potato, tomato, and herbs in cold water.
Step 3
Finely chop onion and grate carrot; add both to the minced meat in a deep bowl.
Step 4
Grate potato, squeeze out excess juice, and add to the meat mixture.
Step 5
Dice the tomato; optionally remove skin by scalding in boiling water. Add to the meat and mix well. Season with salt, garlic, Provence herbs, and ground pepper if desired.
Step 6
Let the mixture rest 15 minutes for the flavors to blend, then fill the cannelloni tubes.
Step 7
Arrange filled cannelloni in a single layer in a baking dish.
Step 8
Prepare sauce: mix cream, water, tomato paste, flour, and salt until smooth. The flour makes the sauce velvety and tender.
Step 9
Pour sauce over cannelloni until fully covered. Cover with lid or foil and bake in a preheated oven 40-50 minutes at 200 °C (392 °F), top-bottom mode if electric.
Step 10
Remove lid or foil, bake another 10-15 minutes until golden on top. Garnish with fresh herbs.
Step 11
Serve hot.