Stuffed cannelloni like the Italians make

Ingredients for 4 servings:

• 1 pack of cannelloni
• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• ½ pack of frozen herbs, Italian or 8-herb or both
• 1 tsp, heaped salt
• 1 tsp, heaped pepper, black
• some vegetable broth
• 75 g butter
• 75 g flour
• 450 ml milk
• 1 pinch of nutmeg
• salt and pepper
• 2 cans of pizza tomatoes
• 3 tbsp tomato paste
• 1 tsp, levelled sugar
• 1 tsp basil, shredded or 5 – 6 leaves fresh, if available
• some fat for the mold
• 1 pack of freshly grated Parmesan cheese
• 250 g mozzarella (2 packs)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

super delicious

For the filling, peel and finely chop the onion, peel the garlic and add it to the onions. Heat a small pan with olive oil and sauté the onions and garlic until translucent. Place the minced meat in a bowl, add the onions and garlic, season with salt, pepper and a quarter of a pack of the frozen herbs and mix everything with your hands. Season to taste and add a little more granulated vegetable stock if desired. Set aside for now. For the béchamel sauce, melt the butter in a small saucepan over medium heat, add the flour and sauté until golden brown, then gradually stir in the milk with a whisk and season with salt, pepper and nutmeg. Simmer gently over low heat for about 5 minutes. For the tomato sauce, place the canned tomatoes in a bowl and mix with the other quarter of the pack of frozen herbs, tomato paste, basil, sugar and Parmesan. Preheat the oven to 200 degrees Celsius (top and bottom heat). Place the meat mixture in a freezer bag and snip off a corner with scissors so that the minced meat mixture can be easily pushed through. Remove the cannelloni from the package and fill both sides with the minced meat mixture. Lightly grease a medium-sized baking dish. Pour in some of the béchamel sauce (so that the bottom is lightly covered). Place the filled cannelloni in the baking dish, layering them if necessary, but then adding a little béchamel sauce between the layers. Pour over the remaining béchamel sauce and tomato sauce, sprinkle with Parmesan cheese and cover with sliced ​​mozzarella. Bake for about 40 minutes. Enjoy! PS This goes well with a fresh green salad and a medium-dry red wine.