Zucchini pasta rolls in tomato sauce

Name: Zucchini pasta rolls in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 (approx. 350 g) Courgette; 200 g Double cream cheese with paprika; 3-4 Tbsp Milk; 1 package (300 g) Noodle dough; 125 g creamy gorgonzola; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 (approx. 350 g) Courgette
200 g Double cream cheese with paprika
3-4 Tbsp Milk
1 package (300 g) Noodle dough
125 g creamy gorgonzola
7-10 Tbsp Aluminium foil

Directions

1
For the tomato sauce, peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the garlic and onion for 2-3 minutes. Stir in tomato paste and sauté briefly. Add the tomatoes.
2
Season with salt, pepper and 1 pinch of sugar, bring to the boil and simmer for 15-20 minutes, stirring occasionally.
3
For the filling, wash, clean and coarsely grate the zucchini. Heat 2 tablespoons of oil in a frying pan. Sauté the zucchini for 3-4 minutes. Season with salt and pepper and remove. Stir cream cheese with milk until smooth.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the pasta dough. Spread cream cheese evenly on top. Sprinkle with zucchini. Roll up dough firmly from one long side.
5
Cut the roll into pieces about 5 cm wide. Approx. 2⁄3 Pour the tomato sauce into an ovenproof dish (approx. 20 cm Ø). Place the rolls upright in the sauce. Spread the rest of the sauce and the gorgonzola in pieces on top.
6
Bake in a hot oven for 20-30 minutes. Cover with foil if necessary so that the rolls do not get too dark. Remove and serve immediately.