Original Italian cannelloni casserole

With the cannelloni recipe start by preheating the oven to 180 degrees (convection).

Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic until translucent. Stir regularly so that nothing burns. Add the minced meat and fry until crumbly.

Add the tomatoes and tomato paste and season with salt, bell pepper and paprika. Mix everything well and simmer over medium heat for 10 minutes. Stir occasionally so that the sauce does not burn.

In the meantime, prepare the béchamel sauce. To do this, melt the butter in a saucepan and sweat the flour in it. Slowly pour in the milk and bring to the boil, stirring constantly. Season with salt and nutmeg, or use other spices to taste, such as oregano or basil. Remove the sauce from the heat and let it cool down a bit.

Fill the cannelloni with the minced meat and tomato mixture. This works especially well with a teaspoon.

Cover a baking dish with some béchamel sauce, place the stuffed cannelloni on top and pour the remaining béchamel sauce over it. Sprinkle the grated cheese on top.

Bake the original Italian cannelloni casserole in the oven for 30-40 minutes until the cheese is nice and golden and crispy. Serve to the family while still hot !