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Ingredients
Cannelloni Gratin with Vegetable Sauce
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 yellow Bell pepper
- 1 Zucchini
- 1 small Fennel bulb
- 1 day-old White roll
- 2 Tbsps olive oil
- 250 grams diced Tomatoes
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 500 grams mixed Ground meat
- 1 egg
- 1 tsp medium spicy Mustard
- 250 grams cannellini beans
- butter (for the pan)
- 100 milliliters Whipped cream
- 50 grams grated Parmesan
Peel onions and garlic and chop finely. Rinse and dry pepper, halve and remove seeds and ribs, cut into 1 cm (approximately 1/2 inch) cubes. Rinse and dry zucchini and fennel, cut into small cubes. Soak bread in water. Heat oil in a saucepan. Saute half of garlic and half of onion and fennel. Add tomatoes and oregano, bring to a boil and simmer on low heat for about 10 minutes. After 5 minutes, add pepper and zucchini and season with salt and pepper.
Combine ground meat with remaining onions, remaining garlic, egg and squeezed bread. Season with salt, mustard and pepper. Fill cannelloni with meat mixture and arrange in an oiled baking pan. Spread vegetable sauce over pasta. Drizzle with cream and sprinkle with cheese.
Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from oven and serve.