Stuffed Beef Cannelloni with Bechamel Sauce

Sauté the diced onions in a little oil.

Once cooked, add the drained mushrooms and let them simmer for 10 minutes on medium heat.

Add the minced meat, stirring continuously and breaking it up with a spoon. Finally, add the finely chopped tomatoes.

Allow the mixture to simmer until the tomato juice reduces. Season with salt and pepper.

Let the mixture cool slightly before adding the grated cheese and mixing well.

Prepare the cannelloni tubes for filling (typically 10-15 pieces in a package).

Fill each cannelloni tube with the meat mixture using a teaspoon or your hands. Arrange them in a deep oven tray.

Pour a small amount of water over the cannelloni.

Prepare the Bechamel sauce according to the recipe and pour it over the cannelloni.

Cover the tray with a lid or aluminum foil and bake in a preheated oven for 30 minutes.

Remove the foil 5 minutes before taking the tray out of the oven to brown the top slightly.

Remove the cooked cannelloni from the oven and serve with cream or yogurt, as desired.