Stuffed Cannelloni with Vegetable Sauce

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 Zucchini
• 1 bulb fennel (200 g)
• 1 stale whole‑grain roll
• 500 g ground beef
• 1 egg
• Salt
• 1 tsp medium‑sharp mustard
• Pepper
• 250 g cannelloni
• 800 g peeled tomatoes (1 large can)','2 tsp dried oregano','125 g mozzarella (1 ball)

Instructions

1. 1.

   Soak a Romertopf pot in water.

2. 2.

   Peel and finely chop the onions and garlic. Wash, trim, quarter, seed and dice the bell peppers. Wash, trim and dice the zucchini and fennel. Soak the roll in water. Mix the ground beef with half of the onions, garlic, egg and the well‑pressed roll. Season with salt, mustard and pepper. Fill the cannelloni with the mixture and place them in the prepared Romertopf.

3. 3.

   Combine the tomatoes with the diced vegetables, remaining onions and garlic, seasoning with salt, pepper and oregano. Spread over the rolls, seal and bake in a cold oven. At 220 °C (fan: 200 °C; gas: level 3–4) cook for about 1 hour. Grate the cheese, remove the lid, sprinkle the cheese over the rolls and bake uncovered for about 10 minutes to gratinate. Serve stuffed cannelloni with vegetable sauce immediately.