Cannelloni Casserole with Beef and Cheese

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Ingredients

	For the sauce:
2	onions, chopped
1 clove(s)	garlic, minced
1 tbsp	oil
250 ml	vegetable stock
1 can(s)	tomatoes, diced
	salt and freshly ground black pepper
	sugar
	For the filling:
5	sun-dried tomatoes in oil, drained and diced
4 tbsp	dry red wine
4 sprig(s)	basil, chopped
100 g	Feta cheese, crumbled
350 g	beef mince
16	cannelloni
125 g	freshly grated Parmesan cheese
2 tbsp	butter
	butter, to grease
1	egg

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, heat the oil and sauté the onions and the garlic. Add the stock and the tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Season to taste with salt, pepper and sugar.

In a bowl, mix together the wine, tomatoes, minced meat, basil, egg and Feta cheese. Season with salt and pepper. Knead until well combined. Stuff the cannelloni with the mixture.

Preheat the oven to 175°C. Spread the bottom of a buttered casserole dish with some of the sauce. Add the cannelloni and pour over the remaining sauce. Sprinkle with Parmesan cheese and divide the butter flakes on top. Bake for 30-40 minutes.