Summary

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

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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.