Summary

Ingredients

• 10 cannelloni
• 150 g cheese, rated (Emmentaler), for sprinklin

For the filling:

• 200 g minced beef
• 1 medium zucchini
• 1 bell pepper (s)
• 2 spring onion (s)
• 0.5 can ½ tomato (s), peeled
• 2 tablespoon crème fraîche
• 1 tablespoon tomato paste
• 1 clove garlic
• 0.5 teaspoon ½ honey
• 0.5 teaspoon ½ vegetable stock, instant
• 1 pinch (s) sugar
• Salt and pepper from the mill
• olive oil

For the sauce:

• 0.5 can ½ tomato (s), peeled
• 2 tablespoon zucchini (from the filling)
• 1 tablespoon spring onion (from the filling)
• 1 clove garlic
• 1 tablespoon crème fraîche
• 1 pinch (s) sugar
• cheese, grated (Emmentaler)
• Salt and pepper from the mill

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Instructions

1. Pre-cook the cannelloni if necessary (depending on the brand). Preheat the oven to 190 ° C (convection).
2. For the filling, finely chop the zucchini, paprika, garlic and spring onions and puree the canned tomatoes with the blender. Set aside 2 tablespoons of the zucchini and 1 tablespoon of the spring onions for the filling. Season the minced meat well with pepper and salt.
3. Put the olive oil in a hot pan and heat it up. First fry the spring onions and garlic until translucent. Then add peppers, zucchini and minced meat. When you can no longer see any raw areas on the minced meat, add the tomato paste and roast a little. Deglaze with the peeled tomatoes. Gradually stir in the crème fraîche, vegetable stock, sugar and honey. Season to taste with pepper and salt. The filling must simmer until it is creamy enough to fill the cannelloni with.
4. For the sauce, puree the canned tomatoes with the blender. Add the garlic, spring onions and zucchini and puree again until no more pieces can be seen. Bring to a boil in a saucepan. Stir in the crème fraîche and Emmentaler, simmer the sauce a little longer and season with pepper, salt and sugar.
5. Fill the cannelloni and put them in a greased casserole dish, spread the sauce evenly on top and sprinkle everything with grated Emmentaler.
6. Baked in a preheated oven at 190 ° C for about 20 minutes.
7. Tips: For cannelloni without pre-cooking, observe the baking time according to the package instructions. I recommend buying the Emmentaler in one piece and grating it yourself. You can also choose portion forms instead of the large baking dish, in which case the forms do not need to be greased.