Cannelloni with Leek Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g cannelloni
- 6 leek stick (s)
- 1 onion (s)
- 500 g minced meat, mixed
- 1 can tomato (s), chunky
- 1 garlic clove (s), possibly more
- some basil leaves, cut into strips
- salt and pepper
- Curry powder
- 150 g crème fraîche
- 100 g cheese, rated
- Water (salt water)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut to the length of the cannelloni. Rinse under running water. Simmer in lightly salted water for 2-3 minutes and then rinse with cold water. Lightly salt and pepper the leek. Fill the cannelloni with the leek and place in a greased baking dish.
- Now cut the onions into small pieces and sweat them in olive oil, add the minced meat and fry all over. Add the can of tomatoes and season well with the herbs and spices. Let simmer for a short time. Pour the sauce over the cannelloni.
- Pour the whole thing with creme fraiche and sprinkle with the grated cheese and bake in the preheated oven at 180 degrees for approx. 30 - 40 minutes.
- Of course, the whole thing also works without meat. But then take two cans of chopped tomatoes.
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