Recept: Cannelloni gevuld met gehakt

Voor 2 personen

Voor de vulling 

  • 250 gr rundergehakt
  • 1/2 ui, fijn gesnipperd 
  • 1 knoflookteentje, fijn gesneden
  • 1 el gedroogde oregano
  • 1 flinke tl tomatenpuree
  • 4 el Heinz tomatenblokjes
  • peper en zout
  • scheutje olijfolie

Voor de saus

  • 1/2 ui, fijn gesnipperd 
  • 1 knoflookteentje, fijn gesneden
  • 8 blaadjes basilicum, fijngehakt
  • rest van de Heinz tomatenblokjes
  • 1 el balsamico
  • 1 tl suiker
  • 1 tl tomatenpuree
  • peper en zout
  • scheutje olijfolie

  • 8 cannelloni’s 

  • geraspte kaas

  • 8 blaadjes basilicum, fijngehakt
  • 2 takjes basilicum voor decoratie


  1. Bak voor de vulling de ui in wat olijfolie glazig, bak de knoflook mee. 
  2. Doe het gehakt erbij en en bak dit rul. 
  3. Voeg de tomatenpuree toe en bak kort mee. 
  4. Voeg de oregano en wat peper en zout toe. En vervolgens de tomatenblokjes. Laat kort sudderen.
  5. Bak ondertussen in een ander pannetje de ui glazig en bak de knoflook mee. 
  6. Voeg de tomatenpuree toe en bak kort mee. Voeg de tomatenblokjes, basilicum, balsamico, suiker, peper en zout toe en laat dit 20 minuten zachtjes pruttelen.
  7. Vul de cannelloni’s met het gehaktmengsel. 
  8. Bestrijk een ovenschaal met wat olijfolie en schep de helft van de saus erop. Leg de cannelloni's er op en verdeel de andere helft van de saus er overheen. 

  9. Bestrooi het geheel met geraspte kaas. Dek de schaal af met aluminiumfolie.

  10. Bak 30 minuten in de voorverwarmde oven op 170 graden (hetelucht). Laat de laatste 10 minuten de aluminiumfolie eraf.

  11. Verdeel de cannelloni's over 2 borden en strooi de basilicum er overheen. 

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