Cannelloni casserole – gratinated cannelloni

Recipe for 3-4 people
Preparation time: 60 minutes
Preparation time: 15 minutes
Baking time: 35-45 minutes



  • 14 cannelloni
  • 400 g ground beef
  • 1 potato
  • 1 red onion
  • 75 g rice (10 minutes rice)
  • 1 clove of garlic
  • 3 small zucchini
  • 300 g mushrooms white/brown
  • 500 ml rustic tomatoes (alternatively strained)
  • 150 ml Cremefine (or alternatively whipped cream)
  • 100 ml vegetable broth
  • salt, bell pepper, paprika powder
  • 2 tablespoons of Italian herbs (or whatever herbs you like)
  • 150 g mozzarella
  • 200 g Gouda


  1. Clean the vegetables and slice the zucchini and mushrooms. Then it goes into the baking dish.
  2. Season the minced meat with salt, pepper and the paprika powder.
  3. Peel and then grate the potato and onion. Squeeze the liquid a little and add it to the minced meat with the rice. Mix everything well.
  4. Now fill the cannelloni with the minced meat mixture and place it on top of the vegetables in the baking dish or Dutch Oven.
  5. Now mix the sauce: strained tomatoes, whipped cream (Cremefine) and vegetable stock with Italian herbs and salt/pepper to taste.
  6. Pour the tomato cream sauce over it. The cannelloni should be covered by the sauce.
  7. Cover with cheese.
Oven: Put in the oven at 200 degrees for 35 minutes!

Dutch Oven: Heat briquettes while you start with the preparations, they can already glow through. Depending on the size of the Dutch Oven… 6-8 at the bottom and 16-20 at the top. 40-45 minutes

Serve with a salad or simply tomato mozzarella…. bon appétit

*** The recipe was created in collaboration with Katrin | Food & BBQ. Feel free to check her out on Instagram and get inspired! ***

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