Cannelloni with feta filling

Ingredients for 2 servings:

• 200 g feta cheese
• 200 g herb curd
• 200 g minced meat
• 1 cup of cream
• 1 can of tomatoes, chopped
• 500 ml tomato(s), pureed
• 10 cannelloni
• salt and pepper
• Sugar
• basil
• possibly herbs (salad)
• Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Filling: Crumble the feta cheese in a bowl with a fork, then add the quark and a dash of canned tomatoes. Mix until it reaches a fairly creamy consistency and season with a little salt, pepper, and, if using, a small handful of salad greens. Sauce: This is just a simple, but in my opinion, brilliant, tomato sauce. Brown the minced meat until crumbly, then add the chopped and pureed tomatoes and the cream. Season with plenty of salt, a little sugar, pepper, and basil, and let it simmer for a few minutes. While the sauce is simmering, transfer the cheese mixture to a piping bag and fill the cannelloni, being careful not to break them. Place the cannelloni side by side in a baking dish, pour the sauce over them, and sprinkle with cheese. Bake in the oven at 200°C for about 45 minutes.