16 cannelloni pipes
400 gr minced meat
3 roasted bell peppers from a jar
125 g ricotta
2 tablespoons breadcrumbs
pepper and salt
500 gr passata with basil (tomato sauce)
50 gr grated mozzarella
1 large baking dish or 2 slightly smaller ones
Heat the oven to 200 degrees. Drain the peppers and cut into small pieces. Mix these together with the ricotta, egg, breadcrumbs, salt and pepper into the minced meat. Fill the cannelloni tubes with the raw meat mixture.
This can be done with a small coffee spoon or by putting the minced meat mixture in a sandwich bag and cutting off a tip and letting it function as a piping bag. Spread about half of the tomato sauce over the bottom of the baking dish.
Place the filled cannelloni pipes in this and do not place them completely against each other so that a little sauce can also get between the pipes. Divide the rest of the tomato sauce over the cannelloni pipes and sprinkle with the grated mozzarella cheese. Bake the cannelloni for about 35 minutes.
Tip: serve with a fresh salad
Source: Leukerecepten by leukerecepten-nl.
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