Cannelloni in a pan
Description
The dish is prepared without unnecessary complications. This stovetop cannelloni recipe can confidently be considered a quick and easy option. If desired, the filling can be supplemented with meat mince or fish, for example. 1. First, bring water to a boil and lightly salt it. Add the cannelloni and cook for 2-3 minutes. Then drain in a colander and let cool. 2. Preparing the filling is also very simple. Wash the zucchini, dry and cut into small cubes (you can also use zucchini or eggplants; however, eggplants should be salted beforehand, then thoroughly rinsed to remove bitterness). 3. Grate the cheese on a medium grater and add half of it to the zucchini. 4. Add the egg, salt and pepper to taste. 5. Wash the green onion stalks, dry and finely chop. Add to the filling along with dried herbs or other spices to taste. 6. Pour a little olive oil into a frying pan and heat. Meanwhile, fill the cannelloni with the prepared filling. 7. Place them in the pan and fry for a couple of minutes on each side. 8. Then add tomato sauce and simmer over low heat, covered. 9. Ten minutes before the dish is ready, sprinkle with the remaining grated cheese and cover again. It's important that the cannelloni remain in the sauce during cooking, otherwise they may dry out. 10. Sprinkle the finished dish with fresh herbs and serve. The dish is ready to be served.