Cannelloni with cream cheese filling

Ingredients for 4 servings:

• 16 cannelloni, dry
• 800 g tomatoes, chopped, from the can
• 500 g cream cheese
• 100 g cheese, grated
• 1 onion(s)
• 1 tsp thyme, dried
• salt and pepper
• 1 pinch of nutmeg
• 1 tsp sugar
• 1 bunch mint, fresh, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C. Season the tomatoes with salt, pepper, thyme, nutmeg, and sugar. Wash the mint, shake dry, and finely chop. Peel and finely dice the onion. Mix both with the cream cheese and season with salt and pepper. Pour half of the tomato sauce into a baking dish. Fill the cannelloni with the cream cheese mixture using a piping bag or a cut-off freezer bag, and place the cannelloni on top of the tomato sauce. Pour the remaining tomato sauce over the cannelloni and sprinkle with grated cheese. Bake on the middle rack for approx. 35-40 minutes. Serve with fresh baguette and/or a mixed salad.