Cannelloni with Taco Filling
Delicious Italian cannelloni, reimagined with a Mexican twist. A flavorful taco filling is balanced with a light ricotta cheese and topped with an herby and cheesy topping.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- 15 Cannelloni shells
- 250g Ground beef
- 2 Tbsp Taco seasoning
- 2 tsp Chili flakes
- 1 Red onion, chopped
- 1 Red pepper, chopped
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 Tbsp Herbs de Provence
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
In a large pan, cook the ground beef with the taco seasoning, chili flakes, red onion, and red pepper. Cook and stir until the beef is cooked through and all the vegetables are tender.
- 3
Fill the cannelloni shells with the beef mixture. Divide the shells between four baking dishes.
- 4
Mix together the ricotta cheese, mozzarella, and Parmesan cheese. Season with herbs de Provence, salt, and pepper and spread over the cannelloni. Top with some extra Parmesan cheese.
- 5
Bake in preheated oven for 20-25 minutes or until bubbly and lightly browned.
Chef's Tip
For an extra touch, sprinkle some chopped fresh herbs over the top before serving.
Fun Fact
Cannelloni is often served as a primi piatti at Italian banquets.
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