Stuffed Cannelloni

Remove the skin from the carrots and cut into fine cubes. Rinse and clean the zucchini and melanzane and also cut into cubes. Heat the oil in a saucepan and sauté the vegetables for 5 minutes. Mash tomatoes with a fork and add. Cook for 5 minutes over medium heat. Season with salt, pepper and herbs de Provence.

Remove the tendons from the turkey meat and roughly dice the meat.

Grind in a food processor with the olives and breadcrumbs.

Season with salt and pepper. Fill turkey mixture into a piping bag without a nozzle and fill into the cannelloni. Layer half of the tomato and vegetable mixture in a gratin dish. Spread cannelloni evenly on top. Pour the rest of the tomato mixture on top (increase the amount of liquid by 100 ml if using a convection oven). Bake in the hot oven on the 2.

Cook for about 35 minutes at 180 °C (gas 2-3, convection oven 160 °C). Drain the mozzarella well and cut into thin slices. Spread evenly over the cannelloni 15 minutes before the end of the cooking time and cook until done.

Tip: When buying cannelloni, make sure to choose a variety that does not need to be precooked. This is clearly indicated on the package.

Nutritional values

Fat in g: 27

Carbohydrates in g: 58

Preparation time

60 min.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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