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Cannelloni with vegetables and cheese filling

Category:	Lunch
Sub-Category:	Vegetarian
Difficulty/Costs:	simple/low
Number of people:	12
Ingredients:	750g cannelloni (60 pcs) 3 large onions 6 zucchini 9 carrots 3 peppers Olive oil 6 cup sour cream 450g grated cheese Salt and pepper 9 garlic cloves 6 tablespoons olive oil 1,200 ml of tomato puree 3 tablespoons salt 3 tablespoons dried oregano 3 handful of fresh herbs 6 tablespoons tomato paste some sugar Pepper 300g grated parmesan

Preparation:

Peel and clean the onion peppers, carrots and zucchini. Chop all vegetables very finely. Sauté in hot olive oil, braise for 5 minutes and season vigorously with salt and pepper. Put the vegetables in a bowl and mix well with sour cream and cheese. Place the mixture in a freezer bag and cut off the corner. Fill the cannelloni and place in a baking dish. Heat the remaining olive oil. Peel garlic and chop finely, fry briefly and deglaze with the tomatoes. Simmer for 5 minutes; add the tomato puree, herbs, and spices; then season to taste. Pour the tomato sauce over the cannelloni and sprinkle with Parmesan. Bake at 160 ° C for about 30 minutes.