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🍽️ Gratinated Cannelloni with Vegetable Ragout

807 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 yellow bell pepper
• 1 zucchini
• 1 bulb fennel
• 1 day-old roll
• 2 tbsp olive oil
• 250 g chunky tomatoes
• 1 tsp dried oregano
• salt
• pepper (from the mill)
• 500 g mixed minced meat
• 1 egg
• 1 tsp medium-hot mustard
• 250 g cannelloni
• butter (for the dish)
• 100 ml whipping cream
• 50 g grated parmesan

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and garlic.
3. 3. Wash the bell pepper.
4. 4. Remove the stem and seeds from the bell pepper.
5. 5. Cut the bell pepper into quarters.
6. 6. Dice the bell pepper quarters into approx. 1 cm cubes.
7. 7. Wash the zucchini and the fennel.
8. 8. Trim the zucchini and the fennel.
9. 9. Dice the zucchini and fennel into small pieces.
10. 10. Soak the bread roll in a little water.
11. 11. Heat the oil in a pot.
12. 12. Sauté half of the onions, half of the garlic, and the fennel in the hot oil.
13. 13. Add the tomatoes and the oregano.
14. 14. Bring the mixture to a boil.
15. 15. Simmer the sauce on low heat for approx. 10 minutes.
16. 16. Add the bell pepper cubes and the zucchini after 5 minutes.
17. 17. Season the sauce with salt and pepper.
18. 18. Preheat the oven to 180°C with top and bottom heat.
19. 19. Squeeze the soaked bread roll well.
20. 20. Mix the minced meat with the remaining onions, the remaining garlic, the egg, and the squeezed bread roll.
21. 21. Season the minced meat mixture with salt, mustard, and pepper.
22. 22. Fill the minced meat mixture into the cannelloni pasta tubes.
23. 23. Place the filled cannelloni in a greased baking dish.
24. 24. Pour the tomato-vegetable sauce over the cannelloni.
25. 25. Spread the cream over the sauce.
26. 26. Sprinkle everything with the cheese.
27. 27. Bake the cannelloni in the preheated oven for approx. 35 minutes.

Nutrition per serving

• kcal: 807
• Protein: 43 g · Fett/Fat: 43 g · Carbs: 61 g