Cannelloni with Vegetable Sauce Gratinated

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 yellow bell pepper
• 1 Zucchini
• 1 bulb fennel
• 1 stale roll
• 2 tbsp olive oil
• 250 g diced tomatoes
• 1 tsp Dried oregano
• Salt
• Pepper (freshly ground)
• 500 g mixed minced meat
• 1 egg
• 1 tsp medium-hot mustard
• 250 g cannelloni
• butter (for the dish)
• 100 ml whipping cream
• 50 g grated Parmesan

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Wash, trim, quarter, deseed, and dice the bell pepper into about 1 cm cubes. Wash, trim, and dice the zucchini and fennel similarly. Soak the roll in water. Heat the oil in a pot. Sauté half the garlic, half the onions, and the fennel. Add tomatoes and oregano, bring to a boil, then simmer gently for about 10 minutes. After 5 minutes add bell pepper and zucchini, season with salt and pepper.

2. 2.

   Preheat the oven to 180°C (356°F) with both fan and conventional heat.

3. 3.

   Mix the minced meat with the remaining onions, garlic, egg, and well‑pressed roll. Season with salt, mustard, and pepper. Fill the cannelloni with the mixture, place them in a greased baking dish, pour the tomato‑vegetable sauce over them, drizzle with cream, and sprinkle with Parmesan.

4. 4.

   Bake in the preheated oven for about 35 minutes.