Cannelloni with creamy vegetable and cheese filling

Ingredients for 4 servings:

• 250 g cannelloni (20 pieces)
• 1 large onion(s)
• 2 zucchinis
• 3 carrots
• 1 bell pepper(s), yellow or red
• some olive oil
• 2 cups of sour cream, alternatively sour cream or crème fraîche
• 150 g cheese, grated (Gouda or Emmental)
• salt and pepper
• 3 cloves garlic
• 2 tbsp olive oil
• 400 ml tomato(s), pureed
• 1 tbsp, leveled salt
• 1 tbsp oregano, dried
• 1 handful of fresh herbs, chopped (basil, parsley, celery leaves)
• 2 tbsp tomato paste
• 1 pinch of sugar
• n. B. Pfeffer
• 100 g Parmesan, grated

Instructions

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

baked in tomato sauce

Peel the onion, trim the zucchini, carrots, and bell peppers. Finely dice the vegetables and sauté in hot olive oil for about 5 minutes, seasoning generously with salt and pepper. Transfer the vegetables to a bowl and let cool. Mix well with the sour cream and cheese. Transfer the mixture to a freezer bag, cut off a corner, fill the cannelloni, and place in a baking dish. Heat the remaining olive oil. Peel and finely chop or press the garlic and add it to the olive oil. Sauté briefly, then deglaze with the passata and simmer gently for 5 minutes. Stir in the tomato paste, herbs, and spices, and season to taste. Pour the tomato sauce over the cannelloni, sprinkle with Parmesan, and bake everything in a preheated oven at 160°C (fan oven) for about 30 minutes. Also delicious with other vegetables, such as mushrooms, celery, or eggplant.