Admittedly, anything topped with cheese is delicious. But these cannelloni put even the best lasagna to shame. Don't you think so? Then head to the supermarket and get to work in the oven! Many thanks for this recipe from our partner Quäse.
Ingredients for 4 servings
For the filling
- 250 g Aromatic Quäse
- 2 shallots
- 2 zucchini
- 1 eggplant
- 1 red pepper
- 50 ml olive oil
- 1 cup crème fraîche
- Salt & Pepper
- 12 cannelloni
For the sauce
- 1 clove of garlic
- 50 ml olive oil
- 400 ml strained tomatoes
- Salt & Pepper
- 1 bunch of basil
- 40 g tomato paste
- 10 g sugar
preparation
All the shopping and hauling it home? Then take a breath and move on:
- Cut the curd cheese into aromatic slices and peel the shallots.
- Clean the zucchini, eggplant and peppers and cut them into 0.5 cm cubes.
- Sauté the vegetables in hot olive oil for about 5 minutes. After sautéing, season with salt and pepper, transfer to a bowl, and toss with crème fraîche.
- Pour the mixture into a freezer bag, cut off a corner, fill the cannelloni with it and place it in a baking dish.
- Chop the herbs for the sauce.
- For the sauce, heat the olive oil in a large pot. Peel and finely chop the garlic, and add it to the olive oil.
- Sauté briefly, then add the passata and simmer for 5 minutes. Then add the tomato paste and chopped herbs to the sauce and season with salt, pepper, and sugar to taste.
- Pour the tomato sauce over the cannelloni, distribute the curd cheese slices on top of the cannelloni and bake everything in a preheated oven at 160 °C (fan oven) for about 30 minutes.
Hmmm...that smells so good. But be careful : It's hot! The smell makes you want to shove four forkfuls into your mouth, but it really is hot. So delicious...but hot! And yes, I'm writing this in such detail because I was obviously too greedy. It smells...
This fits:
