Cannelloni with chilli mince in pumpkin and tomato sauce

Name: Cannelloni with chilli mince in pumpkin and tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Hokkaido Pumpkin; 2 Onions; 1 Garlic cloves; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 1/4 l Vegetable broth; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 1 chili pepper; 350 g mixed minced meat; 1 TABLESPOON Tomato paste; 4 TABLESPOONS Milk; 1 egg (size M); 16 (approx. 160 g; thick noodle tubes for filling) Cannelloni; 125 g Mozzarella cheese; 100 g Fresh goat cheese; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Hokkaido Pumpkin
2 Onions
1 Garlic cloves
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
1/4 l Vegetable broth
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
1 chili pepper
350 g mixed minced meat
1 TABLESPOON Tomato paste
4 TABLESPOONS Milk
1 egg (size M)
16 (approx. 160 g; thick noodle tubes for filling) Cannelloni
125 g Mozzarella cheese
100 g Fresh goat cheese
7-10 Tbsp Grease

Directions

1
Pumpkin thoroughly wash, clean, core and cut into cubes. Peel onions and garlic and dice finely. Heat 1 tablespoon of oil. Fry half of the onion cubes, garlic and pumpkin in it.
2
Add tomatoes and stock and simmer for about 5 minutes. Coarsely chop the tomatoes with a spatula. Season with sugar, salt, pepper and curry. For the filling, wash and clean the chilli and chop finely.
3
Knead minced meat, remaining onion cubes, tomato paste, milk and egg. Season with chilli, salt and pepper. Prepare the cannelloni according to the instructions on the packet and fill with the chopped mass. Spread some sauce in a greased casserole dish.
4
Put the prepared cannelloni into the mould. Add the remaining sauce. Cut the mozzarella into slices. Spread mozzarella slices and goat cheese on the pasta. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes.