Cannelloni Filled with Carrots and Ricotta
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon olive oil
- 1 onion (s), finely diced
- 1 clove garlic, finely diced
- 1 carrot (s), finely diced
- 400 g tomato (can)
- 1 tablespoon tomato paste
- 2 tablespoon coriander, chopped
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- some ground cumin
- 225 g carrot (s), rouhly diced
- 250 g ricotta
- 2 tablespoon pine nuts
- 12 cannelloni
- 150 g mozzarella, diced
- 2 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- Sauce:
- Steam the onion, garlic and carrots in oil. Add canned tomatoes, a can full of water and tomato paste. Season with salt and pepper and cook for 20 minutes.
- Filling:
- Steam the garlic, cumin and carrots, add a little water and cook covered for 15 minutes. Season with salt and pepper and stir in the ricotta and pine nuts.
- Stir the coriander into the sauce and pour half of the sauce into a baking dish. Fill the cannelloni with the ricotta mixture and also place in the baking dish. Spread the rest of the sauce on top and sprinkle with mozzarella and parmesan.
- Bake at 190 ° C for approx. 25-35 minutes.
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