How can I store this dish?

Refrigerator: 3 days in a sealed container Freezer: Up to 3 months, well covered and frozen cold Reheat: In the oven or microwave, covered, until fully heated.

Can I prepare this dish in advance?

Yes, you can prepare it a day ahead and store it covered in the refrigerator.

How do I fill cannelloni without a piping bag?

Use a freezer bag with a snipped corner or roll the filling in fresh lasagna sheets.

Can I make this dish vegetarian?

Yes, replace the minced veal with lentils or vegetarian minced meat.

Which salad goes well with this?

Lamb's lettuce, endive, or a winter salad with apple and nuts fits perfectly.

Cannelloni with pumpkin, parsnip, minced meat, and ricotta

Name: Cannelloni with pumpkin, parsnip, minced meat, and ricotta
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 butternut squash; 1 parsnip; Salt; 4 Roma tomatoes; 2 celery stalks; 1 large onion; 2 cloves of garlic; 1 can of tomato paste (70 g); 2 tbsp olive oil; 300 ml milk; Pepper and salt; Pinch of nutmeg; 1 tsp garlic powder; Fresh thyme (leaves stripped); 400 g spiced veal mince; 150 g ricotta; Vegetable puree (from pumpkin and parsnip); 1 box of cannelloni; 150 g grated cheese

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A delicious winter oven dish full of flavor: a filling of pumpkin, parsnip, ricotta, and spiced minced meat, topped with a quick sauce and finished with grated cheese. Perfect for a cozy evening with family or friends. Serve with a fresh lamb's lettuce or endive for extra vegetables on the table.

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Ingredients

What do you need?

Quantity: 4P

Vegetable puree
1 butternut squash
1 parsnip
Salt

Tomato sauce
4 Roma tomatoes
2 celery stalks
1 large onion
2 cloves of garlic
1 can of tomato paste (70 g)
2 tbsp olive oil
300 ml milk
Pepper and salt
Pinch of nutmeg
1 tsp garlic powder
Fresh thyme (leaves stripped)

Filling
400 g spiced veal mince
150 g ricotta
Vegetable puree (from pumpkin and parsnip)

Other
1 box of cannelloni
150 g grated cheese

1 butternut squash
1 parsnip
Salt

4 Roma tomatoes
2 celery stalks
1 large onion
2 cloves of garlic
1 can of tomato paste (70 g)
2 tbsp olive oil
300 ml milk
Pepper and salt
Pinch of nutmeg
1 tsp garlic powder
Fresh thyme (leaves stripped)

400 g spiced veal mince
150 g ricotta
Vegetable puree (from pumpkin and parsnip)

1 box of cannelloni
150 g grated cheese

Make it veggie!

Replace the minced meat with 200 g of lentils (cooked or canned, rinsed and drained)

Preparation method

How do you make this?

Preparation: Preheat the oven to 180°C. Peel the butternut squash and parsnip and cut into pieces. Clean the tomatoes, celery, onion, and garlic and chop everything finely. Strip the leaves from the thyme.

Vegetable puree: Cook the pumpkin and parsnip in salted water until tender (15–20 min). Drain and mash with a potato masher until smooth.

Tomato sauce: Sauté onion and garlic in 1 tbsp olive oil until translucent. Add tomato paste and cook briefly. Add tomatoes, celery, milk, thyme, pepper, salt, and nutmeg. Let simmer for 10 minutes. Blend smooth with an immersion blender.

Minced meat (or lentils): Sauté the veal mince (or lentils for the veggie version) with a bit of olive oil and extra garlic for 5 minutes.

Make filling: Mix the vegetable puree with ricotta and the cooked minced meat (or lentils).

Fill cannelloni: Use a piping bag (or a freezer bag with a snipped corner) to fill the cannelloni with the mixture. Place a layer of sauce in a baking dish, arrange the filled cannelloni on top, and cover with sauce. Repeat if necessary with a second layer of cannelloni and sauce. Finish with grated cheese.

Oven: Bake for 30 minutes in the preheated oven until the cheese is golden brown.

Serving: Serve with a fresh salad of lamb's lettuce or endive.

Tips

No piping bag? Use a freezer bag with a snipped corner or roll the filling in lasagna sheets.
Add extra vegetables, such as carrot or zucchini, for more variety.
You can prepare the sauce in advance and freeze it.
Use whole grain cannelloni for extra fiber.
Prepare the dish in advance and store it covered in the refrigerator.