How to make
Braise the onions and garlic until golden. Add the diced carrots, mince, peppers and mushrooms.
Pour in a little water, season with salt and black pepper. Boil the pasta according to packet directions, drain it and leave to cool. After the sauce cools as well, fill the cannelloni with sauce and filling.
Bechamel sauce: Braise the flour in the butter, pour in the milk in a thin trickle while stirring nonstop. Sprinkle with nutmeg and season with the salt. You need to get a thick sauce.
Pour 2/3 of the sauce in the tray, arrange the pasta and top off with the remaining sauce. Sprinkle with the parmesan and cover with foil. Bake about 30 min. For the final 5 min. of baking, remove the foil and finish baking.
