Cannelloni à la Smily_s

Ingredients for 2 servings:

• 10 cannelloni
• 150 g cheese, grated (Emmental), for sprinkling
• 200 g minced beef
• 1 m.-large zucchini
• 1 bell pepper(s)
• 2 spring onions
• ½ can tomatoes, peeled
• 2 tbsp crème fraîche
• 1 tbsp tomato paste
• 1 garlic clove(s)
• ½ tsp honey
• ½ tsp vegetable broth, instant
• 1 pinch(s) of sugar
• Salt and pepper from the mill
• olive oil
• ½ can tomatoes, peeled
• 2 tbsp zucchini (from the filling)
• 1 tbsp spring onion(s) (from the filling)
• 1 garlic clove(s)
• 1 tbsp crème fraîche
• 1 pinch(s) of sugar
• e.g. cheese, grated (Emmental)
• Salt and pepper from the mill

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Pre-cook the cannelloni if ​​necessary (depending on the brand). Preheat the oven to 190°C (fan oven). For the filling, finely chop the zucchini, bell peppers, garlic, and spring onions and puree the canned tomatoes with a hand blender. Set aside 2 tablespoons of the zucchini and 1 tablespoon of the spring onions for the filling. Season the minced meat well with pepper and salt. Add the olive oil to a hot pan and heat. First, fry the spring onions and garlic until translucent. Then add the bell peppers, zucchini, and minced meat. When the minced meat is no longer raw, add the tomato paste and fry briefly. Deglaze with the peeled tomatoes. Gradually stir in the crème fraîche, vegetable stock, sugar, and honey. Season to taste with pepper and salt. The filling must simmer until it is creamy enough to easily fill the cannelloni. For the sauce, puree the canned tomatoes with a hand blender. Add the garlic, spring onions, and zucchini and puree again until no chunks remain. Bring to a boil in a saucepan. Stir in the crème fraîche and Emmental cheese, let the sauce simmer for a while, and season with pepper, salt, and sugar. Fill the cannelloni and place them in a greased baking dish. Spread the sauce evenly over the top and sprinkle with grated Emmental cheese. Bake in a preheated oven at 190°C for approximately 20 minutes. Tips: For cannelloni without pre-cooking, follow the baking time on the package instructions. I recommend buying the Emmental cheese in chunks and grating it yourself. You can also use single-serve ramekins instead of the large baking dish; in this case, the ramekins do not need to be greased.