Minced meat and cream cheese cannelloni

Ingredients for 6 servings:

• 16 cannelloni
• 500 g minced meat, mixed
• 1 zucchini
• 2 tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 1 can tomato(s), chunky (pizza tomatoes)
• 2 tbsp red wine
• 1 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 250 g cream cheese
• 200 g cheese (e.g. Emmental, Gouda), grated
• 1 tbsp vegetable broth, granulated
• salt and pepper
• oregano
• marjoram
• basil
• rosemary
• herbs of your choice
• some oil
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with zucchini

Finely dice the onions and garlic. Brown the minced meat in a little oil and briefly sauté the onions and garlic. Season well with salt, pepper, marjoram, oregano, basil, rosemary, and herbs of your choice, then transfer to a separate bowl. In the same pan, fry the deseeded and very finely diced zucchini. Peel and deseed the tomatoes, and also dice them finely. Add briefly, seasoning lightly if desired. Add the vegetable mixture to the minced meat in the bowl, mix, and let everything cool slightly. In the meantime, deglaze the pan with a little red wine. When the red wine has evaporated, add the canned tomatoes. Reduce until a thick tomato sauce forms. Season to taste with sugar, salt, a little granulated stock, pepper, and herbs. In another saucepan, heat 1 tablespoon of butter, add 1 tablespoon of flour, and stir in the milk. Make a béchamel sauce. Bring to a boil and season with salt and pepper. Then add the cream cheese to the cooled minced meat and vegetable mixture and spread evenly. Fill the cannelloni with the cream cheese and arrange them in a single layer in a greased, shallow baking dish. Cover everything with the tomato sauce and then drizzle with the béchamel sauce. Finally, sprinkle the cheese over the top and bake in the oven at 220°C (top/bottom heat) for about 30-40 minutes.