Cannelloni with minced meat filling and ricotta sauce

Ingredients for 5 servings:

• 30 cannelloni
• 500 g minced meat
• 1 onion(s)
• 1 garlic clove(s)
• 5 tomatoes
• 1 small zucchini
• 1 carrot(s)
• 1 stalk(s) Celery
• 2 cups of ricotta (250 g each)
• 500 ml milk
• 10 tbsp Parmesan, grated
• 100 g cheese, grated
• 1 tbsp oil
• 5 tbsp tomato paste
• Salt and pepper, pepper, oregano, basil
• oregano
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel or trim the vegetables and cut into small cubes. Mix the ricotta with the milk and half of the Parmesan cheese, and season the sauce well with salt and pepper. Heat the oil in a pan, briefly fry the vegetables (except the tomatoes!), then add the minced meat and fry until crumbly. Season generously with salt, pepper, and the herbs. Add the tomato paste and fry briefly, then stir in the tomatoes and let the minced meat sauce simmer uncovered over low heat for about 20 minutes. Preheat the oven to 225°C. Let the minced meat sauce cool slightly, then fill the cannelloni with it using a teaspoon and place in a baking dish. Then pour the ricotta sauce over the top and sprinkle everything with the remaining Parmesan and the other grated cheese. Bake for 30-45 minutes.