John Myers
Contents
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Ingredients
for the pumpkin sauce:
- 500 g Hokkaido pumpkin, pitted, cut into wedges
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 tbsp Oil, e.g. Curry oil and olive oil half half
- 1 Can Chopped tomatoes, 425 ml
- 500 g Sieved tomatoes
- 250 ml Cream, alternatively: 150 g of cream and 150 ml of vegetable stock
- Salt pepper
- 1 pinch Brown sugar
- 0,5 bunch Parsley
- Additional spices if you like: e.g. Pumpkin King from Herbaria, vegetable stock powder, Worcester sauce etc ...
for the minced meat filling:
- 1 Pc. Red chilli pepper
- 1 Pc. Onion
- 500 g Minced meat
- 1 tbsp Tomato paste
- 1 tsp Dijon mustard
- 2 tbsp Breadcrumbs
- 1 Pc. Egg
- 2 tbsp Chopped parsley
Also:
- 18 Pc. Cannelloni
- 100 g Goat cream cheese
- 125 g Mozzarella or grated cheese of your choice
Instructions
- Cut the pumpkin wedges into bite-sized pieces approx. 1 - 2 cm in size. Finely dice the onion and garlic. Heat the oil in a pan and sauté the pumpkin, onion and garlic cubes for a few minutes over medium heat while stirring. Add chopped and strained tomatoes and cream. Bring to the boil and then simmer over low heat with the lid on for about 5 - 10 minutes. Season to taste with salt, pepper, sugar, chopped parsley and any other spices of your choice.
- As I already wrote above in the list of ingredients, you can vary the sauce a little: Either cream, or a mixture of creme leisurely (or creme fraiche) and vegetable stock, or just another 425 g can of chopped tomatoes, or sour Cream, sour cream, cream cheese etc ... The total amount of liquid sauce ingredients should be between 1200 and 1400 ml
- Place the minced meat in a bowl for the filling. Halve the chilli lengthways, core and cut very finely. Finely dice the onion. Knead both with the egg, parsley, breadcrumbs, tomato paste and mustard, as well as 1 teaspoon salt and 1/2 teaspoon pepper into the minced mixture.
- Place the cannelloni rolls vertically on the work surface and press in the filling with your hands or fingers. If you are expecting guests, you should possibly work with disposable gloves 😉 It definitely doesn't look very appetizing. Or you try to squeeze the filling into the tube with a teaspoon ... which I find even more cumbersome.
- Spread a few spoons of pumpkin sauce in a baking dish and place the cannelloni horizontally next to each other until the whole dish is filled. Cover with the remaining pumpkin sauce. Crumble the goat cream cheese over it and finally spread the torn mozzarella over it.
- Bake in the preheated oven on the middle rack at 200 degrees (or convection oven 175 degrees) for about 40 - 45 minutes. After about 30 minutes, cover with aluminum foil so that the cheese does not get too dark.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 5gProtein: 10.5gFat: 9.1g
