Summary

Ingredients

• 500 g cannelloni
• 600 g minced meat, half and half
• 2 egg (s)
• 250 g mushrooms, fresh
• 300 g sweet cream
• 100 g butter
• 100 g flour
• 1 liter milk
• 200 g cheese (Gouda), diced
• g 1,000 tomato (s), peeled, from the can
• 2 onions)
• Tomato paste
• 2 cloves garlic)
• Parsley, smooth
• marjoram
• basil
• Nutmeg, grated
• olive oil
• salt
• pepper

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Instructions

1. For the tomato sauce, peel the onion and garlic, dice and sauté in olive oil. Add tomato paste and fry with it. Add canned tomatoes, chop coarsely. After a short time add the tomato juice from the can and simmer over low heat for 20 minutes. Then add 200 g of cream and season with salt, pepper, marjoram and basil and season to taste.
2. For the cannelloni filling, dice the mushrooms very finely and knead well with the minced meat, 100 g cream, eggs, salt, pepper, marjoram and basil (preferably with your hands). Season the mixture to taste and fill the cannelloni.
3. For the bechamel sauce, melt the butter, mix with the flour and add the milk in several steps. Constant stirring is very important! Bring to the boil briefly and stir in the diced Gouda. Season with salt, pepper and grated nutmeg.
4. Put the tomato sauce in a baking dish, place the filled cannelloni in the tomato sauce and spread the bechamel sauce over it.
5. Cook in a preheated oven at 220 ° C for approx. 45 to 60 minutes.
6. Serve immediately.