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Leftover Picadillo Cannelloni (No Bake)
A simple makeover of the picadillo that will delight your palate!
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Course:
Main
Cuisine:
Filipino, Philippine
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
to 3
Calories:
Author:
Alesah
Ingredients
t
For the Picadillo
assuming you haven' made it yet
1/2
kilo ground beef or pork
1
cup
of tomato sauce
1
cup
of potatoes
cubed
5
cloves
of garlic
crushed
1
medium-sized onion
minced
4
tbsp
. cooking oil
1/2
cup
of water
Salt and pepper to taste
6
Cannelloni tubes
6
slices
of Mozzarella cheese
Parsley
2
whole Jalapeno peppers
Paprika
Instructions
To cook
Heat a saucepan and pour cooking oil.
Fry the potatoes and set aside.
Saute garlic until light brown.
Add the onions then cook until the color becomes transparent.
Add the ground meat and cook until its light brown.
Pour in the tomato sauce and water and bring to a boil.
Lower the heat and simmer for 15 minutes.
Add the potatoes and cook until tender.
Season with salt and pepper to taste.
For the cannelloni
Boil water and add salt and 1 Tbsp of oil.
Add the best cannelloni tubes and cook until tender but still firm to hold stuffing.
Remove from heat and carefully run with cold or tap water to stop the cooking process.
When it's cooled down, pre-heat the oven toaster for about 3 minutes.
Stuff the tubes with the leftover picadillo and line them up in a plate suitable to use in the toaster.
Top with sliced or shaved mozzarella cheese, sliced jalapeno peppers and chopped parsley.
Drizzle with some olive oil to prevent sticking.
Place in the toaster for about one minute or just until the cheese is melted. Do not keep it long as the pasta will toast or burn.
Serve hot. Sprinkle with paprika (optional).