Stuffed Cannelloni with Tomato Sauce

Ingredients

• 500 g tomatoes
• 1 Carrot
• 1 onion
• 1 stalk Celery
• 8 tbsp olive oil
• 0.125 l meat broth (from the jar)
• 500 g radicchio
• 1 Zucchini
• 50 g bacon
• 250 g ricotta
• 1 bunch Basil
• 100 g butter cheese
• 20 ready-made cannelloni
• 60 g grated Parmesan
• salt (pepper)

Instructions

1. 1.

   Heat tomatoes, cool, peel and finely chop flesh. Peel onion, trim carrot, wash celery and dice all finely. Heat 3 tbsp oil and sauté vegetables. Add tomatoes, salt, pepper, pour in broth, cover and simmer on low for 20 minutes. Trim radicchio and cut into fine strips. Wash zucchini and slice lengthwise into thin strips. Peel garlic, finely chop, cube bacon. Heat 3 tbsp oil and cook until translucent. Add zucchini and radicchio strips and fry quickly. Dice cheese, finely chop basil and mix with ricotta. Stir in vegetables, season with salt and pepper. Spoon filling into cannelloni with a teaspoon. Layer pasta rolls in a baking dish, pour tomato sauce over and sprinkle parmesan.

2. 2.

   Pour remaining oil on top and bake at 200°C for 30 minutes.