- 250g Maestrella shredded Mozzarella 40% MG/ES
- 250g ricotta cheese
- 200g of crème fraîche
- 12 cannelloni
- 4 yellow and orange carrots
- 1 yellow onion
- 1 clove of garlic
- 1 jar of semi-confit tomatoes
- 1 handful of pine nuts
- olive oil
- salt & pepper
Dice the carrots, chop the onion and mince the garlic.
Fry in a frying pan with a little olive oil until the carrots are tender (about 15 minutes).
Add the chopped semi-confit tomatoes, then the ricotta cheese and season.
Preheat the oven to 180°C.
Line the bottom of a baking dish with half of the crème fraîche.
Garnish the cannelloni with the mixture, arrange them in the dish and cover them with the remaining crème fraîche and mozzarella.
Sprinkle with a few pine nuts and bake for 30 minutes.
Sprinkle with chopped parsley and serve immediately.