First of all a want lasagna, I remembered that I had prepared a version of the pumpkins, it wasn’t so long ago that right here. So why not cannelloni for a change ?!
It was a long time that I hadn’t made cannelloni in the house, it was therefore necessary to correct this as quickly as possible ! So I finally launched (not by the window huh !!!), and the Mister and I have loved this version.
Go zou, one expects anything to enjoy the last squash of the season ?!
Cannelloni with beef and pumpkins
Ingredients (for 2-3)
- 8-9 tubes of cannelloni
- 1 small pumpkins or 1/2 large
- 200 g of minced beef
- 1 small box of crushed tomatoes
- 1 onion
- 2 cloves of garlic
- 1 good pinch of herbs de Provence
- 1 pinch of Espelette pepper
- 1 drizzle of olive oil
- Salt and pepper
For the cream cheese
- 100 g of heavy cream
- 50 g of grated parmesan cheese
- 50 g grated comté cheese
- Of a nutmeg grated
- Salt and pepper
Preheat the oven to 200°.
Wash and scrape the pumpkins and then cut in half, then in slices. Arrange the slices on a baking sheet, drizzle with olive oil and bake for 25 min.
During this time, snip the onion and in a frying pan with a drizzle of olive oil and the clove of chopped garlic for 10 minutes over low heat.
Then add the ground beef, herbs and chili pepper and then leave to return 10 minutes over medium heat. Book.
Prepare the cream cheese, for this mix together the cream, the parmesan and the nutmeg and then season to taste.
Remove the pumpkins from the oven and add to the preparation of beef, mix well, it is necessary that the pumpkins take on a consistency of mashed potatoes, and binds the whole. Fill the tubes of cannelloni with the preparation.
Pour in the crushed tomato to the bottom of the dish and then add a drizzle of olive oil.
Put the cannelloni over in a single layer (use 2 dishes). Pour over the cream and sprinkle with county.
Bake for 25-30 minutes at 180°.