Carrot-Filled Cannelloni

Ingredients

• 750 g Carrots
• 1 onion
• 3 Garlic cloves
• 100 g cooked ham (thin slices)
• 1 tbsp oil
• 400 g tomatoes (1 small can)
• 200 g mixed ground meat
• Salt
• pepper (ground)
• 1 tsp Dried oregano
• 125 g mozzarella (1 ball)
• 100 g Parmesan (grated)
• 500 ml milk
• 250 ml vegetable broth
• 50 g Heavy cream
• 60 g flour
• nutmeg
• 250 g cannelloni
• butter

Instructions

1. 1.

   Peel carrots and dice into small cubes. Peel onion and finely chop. Peel garlic and crush. Slice ham into thin strips.

2. 2.

   Heat oil in a pan, sauté onion and ham. Add carrots, garlic, half the tomatoes, and ground meat; cook over medium heat while stirring until liquid has almost evaporated. Season with salt, pepper, and oregano. Let cool slightly. Dice mozzarella into small cubes.

3. 3.

   In a bowl whisk milk, broth, cream, and flour using an electric hand mixer. Fold in parmesan, salt, and nutmeg.

4. 4.

   Fill the carrot mixture into the cannelloni tubes. Arrange the filled cannelloni tightly side by side in a buttered baking dish.

5. 5.

   Spread remaining tomatoes around the cannelloni. Pour sauce over the noodle rolls, then distribute mozzarella on top of the cannelloni and tomatoes.

6. 6.

   Place the dish in a preheated oven at 180°C (medium rack) and bake for about 30 minutes until the surface is browned.