Cannelloni baked (gluten free) (lactose free)

Ingredients

• 400 g Turkey mince
• 12 pcs Cannelloni, gluten free
• 600 g Canned tomatoes
• 200 g Mozzarella, lactose free, cubed
• 20 g Parmesan, grated
• 2 head Onion, finely chopped
• 2 pcs Egg yolk, free range
• 3 tbsp Gluten-free flour mix
• 4 clove Garlic, minced
• 50 g Unsalted butter, lactose free
• 400 ml Milk, lactose free
• 4 tbsp Extra virgin olive oil
• 1/2 tbsp Thyme, dried
• 1/2 tbsp Rosemary, dried
• 2 tsp Salt
• 2 tsp Black pepper, ground

Method

1. Preheat the oven to 180C.
2. In a large frying pan over medium heat, warm oil and saute mince with the onion, garlic, thyme and rosemary;
3. Cook until meat is evenly browned and crumbly.
4. Melt the butter in a medium saucepan over medium heat.
5. Add flour and stir until well incorporated.
6. Stir in milk and bring to a slow boil until mixture thickens.
7. Stir into the meat mixture and mix well.
8. Stir in the mozzarella and egg yolks;
9. Set aside; it will be the filling for cannellini;
10. In a medium saucepan over medium-low heat, warm 2 tbsp oil and saute onion until soft and translucent.
11. Add tomatoes and salt.
12. Mix well; simmer for 10 minutes.
13. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell.
14. In a 25x30cm baking dish, place cannelloni and cover with tomato mixture.
15. Sprinkle with parmesan.
16. Bake in preheated oven for 25 minutes or until the cheese became golden brown
17. When finished baking, allow to stand for 5 minutes and serve.