Cannelloni Casserole

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Ingredients

	For the sauce:
300 g	carrots, chopped
2	onions, chopped
1 clove(s)	garlic, minced
1 tbsp	oil
1 can(s)	tomatoes, diced
250 ml	vegetable stock
	salt and freshly ground black pepper
	sugar
	For the stuffing:
1	red chili pepper, sliced
1 tbsp	tomato puree
350 g	minced beef
4 tbsp	milk
1	egg
	Furthermore:
16	cannelloni
125 g	Mozzarella cheese, grated
100 g	goat's cheese, crumbled
	butter, to grease

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, heat the oil and sauté the carrots, half of the onions and the garlic. Pour in the stock and the tomatoes and bring to a boil. Simmer for 10 minutes. Season to taste with salt, pepper and sugar.

In a bowl, combine the minced meat with the remaining onions, chili, tomato purée, milk and egg. Season with salt, pepper and chili and knead until well combined. Stuff the mixture into the cannelloni.

Preheat the oven to 175°C.

Cover the bottom of a greased casserole dish with a thin layer of the sauce. Divide the cannelloni side by side on top. Pour over the remaining sauce and sprinkle generously with the cheese. Bake for 30-40 minutes.