Tufoli Casserole

Ingredients

• 8 large cannelloni (or small cannelloni)
• olive oil (for greasing the dish)
• 600 g ground meat
• 1 yellow bell pepper
• 1 red bell pepper
• 1 chili pepper
• 1 tbsp oregano
• 1 egg
• 1 Shallot
• Salt
• Pepper (freshly ground)
• 1 kg tomatoes
• 1 tbsp Tomato Paste
• a splash of red wine
• 150 ml beef broth
• 2 Garlic cloves
• 2 tbsp olive oil
• pinch of sugar
• Cayenne pepper
• 100 g Mozzarella
• 2 tbsp basil (chopped)

Instructions

1. 1.

   Wash, halve, deseed and finely dice the bell peppers and chili pepper for the filling.

2. 2.

   Peel and finely chop the shallot. Mix everything with ground meat, oregano and egg. Season with salt and pepper and fill the cannelloni. Place them side by side in a greased baking dish.

3. 3.

   For the tomato sauce, steep hot tomatoes briefly, cool, peel, quarter, deseed and dice. Peel and finely chop garlic cloves and sauté in hot oil; stir in tomato paste and deglaze with red wine. Add tomatoes and pour in broth, simmer for about 4‑5 minutes, season with salt, sugar and cayenne pepper. Spread about two thirds of the sauce over the cannelloni, top with sliced mozzarella and pour the remaining sauce on top. Bake in a preheated oven at 180 °C for about 45 minutes until bubbly. Sprinkle with basil before serving.