Cannelloni with Zucchini and Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic)
- 2 small onions
- 1 zucchini
- 500 ground beef
- 3 ½ tablespoon olive oil
- 1 ½ tablespoon tomato paste
- salt and pepper
- 2 tablespoon thyme leaves
- 12 cannelloni
- 500 ml milk, low in fat
- 250 ml vegetable stock
- 6 tablespoon, heaped roux
- 80 Gouda
Print Recipe
Pin Recipe Instructions
- Finely dice the garlic and onions. Clean and grate the zucchini.
- Heat two tablespoons of oil in a pan. Fry the minced meat in it for about 4 minutes. Add another tablespoon of oil, sauté the garlic, onions and zucchini for 2 minutes. Season the mince mixture with salt, pepper and 1 tablespoon of thyme leaves and let cool down briefly.
- Preheat the oven to 180 ° C.
- Grease a baking dish with 1/2 tablespoon oil. Fill the cannelloni with the mince mixture and place in the mold. Bring the milk and broth to the boil in a saucepan, thicken with roux and pour over the pasta. Rub the cheese evenly over the casserole.
- Bake the cannelloni on the middle rack for 35-40 minutes until golden brown. If the cheese gets too dark shortly before the end of the cooking time, cover with aluminum foil.
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