Cannelloni can be stuffed with various fillings, I suggest one.
Instead of ricotta, you can use pasty cottage cheese, instead of spinach – basil.
From the specified number of ingredients, 6-8 servings are obtained.
Каннеллони можно фаршировать различными начинками, я предлагаю такую.
Вместо рикотты можно использовать пастообразный творог, вместо шпината — базилик.
Из указанного количества ингредиентов получается 6–8 порций.
Ингредиенты:
Макаронные изделия для фарширования (каннеллони) – 300 г
Фарш мясной (свиной нежирный или смешанный с говяжьим) – 100 г
Яйцо – 1 шт.
Лук зелёный (или другая зелень) – по вкусу
Морковь – 1 шт.
Лук репчатый – 1 шт.
Соль – по вкусу
Перец черный молотый – по вкусу
Сметана (для подачи) – 2 ст. ложки
Ingredients:
Stuffed pasta (cannelloni) – 300 g
Ground chicken breast – 100 g
Egg – 1 pc.
Green onions (or other herbs) – to taste
Carrots – 1 pc.
Onions – 1 pc.
Salt to taste
Ground black pepper – to taste
Sour cream (for serving) – 2 tbsp.
This pumpkin marinara recipe tastes like fall. It’s comforting like mac and cheese, but lighter and full of vegetables! Just add pasta. Recipe yields about 4 cups sauce (enough to generously coat 12 ounces/4 modest servings of pasta).
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Traditionally, beshbarmak is made from horse meat, lamb and beef. But not everyone tolerates these types of meat, so they replace it with chicken. I prefer chicken meat, because with it beshbarmak is not only tasty, but also quickly cooked. This dish is sure to serve the broth in a separate bowl.
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What makes pasta?
In the cleaning process, most of the nutrients, fiber, vitamins and minerals are lost. Such pasta contains simple carbohydrates that are easily digested and quickly give energy. But if this energy is not consumed immediately, the calories will turn into body fat.
