Baked Italian Cannelloni

Ingredients

Turkey (breast) 700 g

Carrots 200 g

Onions 2

Olive oil 30 ml

Cannelloni pasta 30

Tomatoes 500 g

Red bell pepper 2

Parsley 5 g

Dill 5 g

Celery (greens) 5 g

Cilantro 5 g

Sea salt 1/2 tsp

Nutmeg 1/4 tsp

Ground black pepper 1/4 tsp

Red chili pepper 1/4 tsp

Garlic 4 cloves

Cheese 150 g

Wash the meat and cut into pieces. Make mince.

Grate the carrots on a fine grater and the onion on a coarse grater. Fry the onions and carrots in olive oil, add the meat, and simmer.

Grease a baking sheet, stuff the pasta with the minced meat, and arrange it in an even layer.

Prepare the sauce: Wash the tomatoes, chop, and blend. Wash the bell peppers, remove the seeds, and chop them. Add them to the tomatoes and blend again.

Chop the herbs and add them to the tomatoes. Add salt, chili pepper, ground black pepper, and finely chopped nutmeg to the sauce. Sauté the sauce in a frying pan.

Cut the bell peppers into strips. Add them to the sauce and sauté briefly.

Chop the garlic and add them to the sauce, sautéing for another minute. There should be enough sauce to almost completely cover the pasta. Pour the sauce over the pasta and bake in a preheated oven at 180°C for 25 minutes.



Grate the cheese, sprinkle it over the pasta, and bake for another 7-10 minutes.



Enjoy!