Summary

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)

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Instructions

1. Cut the ham into small cubes.
2. Chop the herbs, set aside some of the dill for garnish.
3. Mix the quark well with the egg yolks, ham and herbs. Season well with salt and pepper.
4. 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.
5. Let simmer for 10 minutes.
6. 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).
7. Place the filled cannelloni in a buttered flat baking dish.
8. 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.
9. Bake in a preheated oven at 200 ° C for 15-20 minutes. Cover if necessary.
10. A green or mixed salad goes well with it.