How to make
Stuffing: Chop the onion, and mushrooms finely and saute with a drizzle of olive oil. Season with salt. Once cooked, add the mince and season with black pepper. Cook until the mince is ready and the liquids evaporate.
Tomato sauce: Pour a little olive oil into a pot, add the ground tomatoes, season with 1 tbsp of salt and 2 tbsp of sugar and simmer until the sauce thickens.
Sprinkle with basil and black pepper and set aside.
Bechamel sauce: Melt the butter in a pot, add the flour and cook for a couple of minutes, while stirring to avoid it from burning.
Add the hot milk gradually and stir vigorously to achieve a smooth consistency.
Simmer for 10 minutes (the bechamel for this recipe should not be very thick)
Season with salt, ground nutmeg and a pinch of white pepper.
Start assembling the cannelloni by covering the bottom of a baking dish with bechamel sauce. Arrange the stuffed cannelloni on top. Dip each tube into water for a few seconds, to prevent cracking while filling.
In order to stuff them easily, place the cannelloni vertically on a flat dish, and stuff with the help of a teaspoon. Flip them horizontally and arrange on top of the bechamel sauce.
Pour the tomato sauce on top. Preheat the oven to 360°F (180°C) and bake for 30-40 minutes, depending on the oven.
Once cooked, sprinkle with grated cheese and bake for five more minutes.
The Cannelloni with Mince, Bechamel and Tomato sauce are ready.
Enjoy your meal!
