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
Cannelloni with Zucchini and Minced Meat Filling
Cannelloni with Zucchini and Minced Meat Filling

Instructions

  1. Finely dice the garlic and onions. Clean and grate the zucchini.
  2. 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.
  3. Preheat the oven to 180 ° C.
  4. 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.
  5. 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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