Nice Cannelloni

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, clean and finely dice the zucchini. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan and sauté the zucchini, onion and garlic over medium heat for 2-3 minutes. Season with salt and pepper. Drain tuna, artichokes and peppers and dice finely. Mix crème fraîche and tapenade together. Mix everything with the zucchini mixture. Season to taste with salt and pepper

2. 2

   Pour the mixture into a piping bag. Place the cannelloni upright and squirt in the mixture. Spread the rest of the filling on the bottom of an ovenproof dish. Place cannelloni in 2 layers on top. Wash and drain the tomatoes. Heat 2 tablespoons of oil and fat in a frying pan, sauté the tomatoes for 1-2 minutes, season with salt and pepper, remove. Drain the mozzarella, dice it and spread it with the tomatoes on the cannelloni

3. 3

   Sweat tomato paste in the frying fat. Deglaze with 200 ml water and bring to the boil briefly. Pour over the cannelloni. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Wash the basil, dab dry. Pluck leaves, cut into strips and sprinkle on the casserole

Nutrition Facts

KCAL
780 kcal

CARBS
68 g

FATS
41 g

PROTEINS
30 g