Cannelloni with Minced Sheep Cheese Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 cannelloni
- 300 g minced beef
- 1 small onion (s)
- 1 packet feta cheese
- 1 tablespoon tomato paste
- 1 clove garlic
- 6 tablespoon ajvar
- 1 tablespoon paprika powder
- basil
- oregano
- salt and pepper
- 1 packet processed cheese
- 100 ml cream
- 50 ml water
- 150 g cheese, rated (ratin cheese)
- 50 ml white wine
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the onion and garlic into fine cubes and fry in a little olive oil until translucent. Add the mince and fry until crumbly. Deglaze with a little water. Add tomato paste and 4 tablespoon ajvar, as well as paprika, oregano and basil. Season to taste with salt and pepper. Let cool down a little and fold in the finely diced feta. Now fill the cannelloni with the mixture and place in a baking dish.
- Bring the white wine, cream and water to the boil in a saucepan and stir in the processed cheese. If necessary, thicken with a little sauce thickener and pour the sauce over the cannelloni so that they are almost covered.
- Bake in the oven at 200 degrees for about 15 minutes. Then sprinkle the gratin cheese over it and bake for another 10 minutes until the cheese is golden brown.
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