| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 pack Cannelloni very large diameter pasta
- 100 gram Hard cheese
- 500 gram Pumpkin
- 500 gram Ham
- 100 gram Suluguni cheese or brynza
- 1 piece Onion
- 1 clove Garlic
- 250 gram Sour cream
- 1 teaspoon Turmeric
- 0,5 bunch Dill
- 0,5 bunch Green Onion
- 0,5 teaspoon Salt
- 3 tablespoons Vegetable oil
- Black pepper to taste
Ingredients
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Instructions
- Prepare the filling. Finely chop the ham, onion, garlic and pumpkin.
- Fry in vegetable oil, cool slightly. Add chopped green onions and dill, cut into small cubes of Suluguni, 2 tbsp sour cream, salt, pepper. Stir.
- Boil the cannelloni, cool it and fill it with the filling.
- Grease the fire-proof form with vegetable oil and put the cannelloni in it tightly.
- Beat the remaining sour cream with half of the grated hard cheese, add turmeric, salt and pour the sauce over the stuffed cannelloni.
- Top with the remaining grated hard cheese. Bake in the oven at 180°C for 20-30 minutes. Even those who do not like pumpkin, ate this dish for both cheeks, said: "Delicious". We thought that with carrots)
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