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
Cannelloni Filled with Carrots and Ricotta
Cannelloni Filled with Carrots and Ricotta

Instructions

  1. Sauce:
  2. 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.
  3. Filling:
  4. 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.
  5. 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.
  6. Bake at 190 ° C for approx. 25-35 minutes.

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