Cannelloni with Ricotta
45 mins
45 mins
Ingredients
- 700 g ripe tomatoes
- 1 red pepper
- 125 g Courgette
- 1/2 Aubergine
- 2 red onions
- 2 Garlic cloves
- 2 Branches of flat parsley
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS chopped rosemary
- 1 TEASPOON Tomato paste
- 250 g Ricotta
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Paprika powder
- 250 g Cannelloni (without precooking)
- 30 g Parmesan
Directions
- 1
Clean and chop the vegetables, onions and garlic. Chop parsley.
- 2
Heat oil in 2 pots and fry half of the onions and half of the garlic in each pot until transparent. Put tomatoes in one pot and vegetables in the other. Fry everything for 3 minutes, salt and pepper.
- 3
Add rosemary, half of the parsley and 4 tablespoons of steamed tomatoes to the vegetables. Season remaining tomatoes with tomato paste and remaining herbs. Simmer the vegetables and tomatoes for 5 minutes and then let them steam for 3 minutes.
- 4
Mix the ricotta with the vegetables and season with salt, pepper, nutmeg and paprika.
- 5
Pour some tomato sauce into the casserole dish. Fill cannelloni with vegetable mixture and place on the sauce. Cover cannelloni with remaining sauce. Cover with parmesan and bake at 180°C for 45 minutes.
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