Cannelloni with Herb Quark and Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 14 cannelloni, possibly 16 (without pre-cooking)
- 500 g quark, (20% fat)
- 175 g ham, cooked
- 1 bunch parsley, smooth
- 0.5 ½ bunch dill
- 2 egg yolks
- salt and pepper
- 1 pinch (s) sugar
- some broth, granular
- 1 small onion (s)
- 1 can tomato (s), (400 g)
- 2 tablespoon butter
- 60 g cheese, (Gouda)
Print Recipe
Pin Recipe Instructions
- Cut the ham into small cubes.
- Chop the herbs, set aside some of the dill for garnish.
- Mix the quark well with the egg yolks, ham and herbs. Season well with salt and pepper.
- Finely dice the onion and sauté in 1 tablespoon butter until golden. Finely chop the tomatoes and add to the onions with the tomato juice, season with salt, pepper, sugar and granulated broth.
- Let simmer for 10 minutes.
- In the meantime, fill the cannelloni with the herbal quark (works very well by putting the quark in a freezer bag, cutting off a corner and filling the rolls with it like a piping bag).
- Place the filled cannelloni in a buttered flat baking dish.
- Spread the tomato sauce over it. Place the Gouda cheese cut into strips on top. Put a few flakes of butter and the remaining dill on top.
- Bake in a preheated oven at 200 ° C for 15-20 minutes. Cover if necessary.
- A green or mixed salad goes well with it.
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