Veal Cannelloni

Ingredients

• 2 small Shallots
• 2 Garlic cloves
• 100 g veal mince
• 300 g veal ground meat
• 50 g Low-Fat Quark
• 2 Eggs
• 2 tbsp Whole wheat breadcrumbs
• 30 g grated Pecorino
• 4 sprigs of marjoram
• Pepper
• Salt
• 18 cannelloni tubes
• 1 tsp olive oil (for greasing the dish)
• 750 ml passata tomato sauce
• 125 g mozzarella

Instructions

1. 1.

   Peel and finely dice the shallots. Peel and finely chop the garlic.

2. 2.

   Thoroughly mix the shallots, garlic, veal mince, ground meat, quark, eggs, breadcrumbs, and Pecorino in a bowl.

3. 3.

   Wash, dry, and finely chop the marjoram leaves. Mix them into the filling and season with pepper and a pinch of salt (the mixture is already salted!).

4. 4.

   Transfer the filling to a piping bag, cut off the tip, and seal the opening tightly.

5. 5.

   Fill each cannelloni tube with the mixture and place them in a greased baking dish (about 45x20 cm).

6. 6.

   Season the tomato sauce with salt and pepper, pour it over the pasta, and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 20 minutes.

7. 7.

   Meanwhile, drain the mozzarella and cut it into small pieces. After 20 minutes of baking, add the cheese on top of the cannelloni and continue baking at the same temperature for another 10–15 minutes until done. Let the dish rest for 4–5 minutes before serving straight from the pan.