I was feeling canneloni so I decided to penne this recipe for you (I know, I know, I’m HILARIOUS).
500 g of pork mince, a smallish jar of tomato sauce, a bechamel and a bag of grated cheese (I like emmental best). Salt, pepper and maybe some easy seasoning for the meat (I used celery seeds).
Recipe for my tomato sauce is: https://recessionbitesblog.wordpress.com/2014/03/22/slow-cooked-tomato-sauce/
Recipe for the Bechamel sauce is: https://recessionbitesblog.wordpress.com/2014/01/13/bechamel-sauce/
Preheat your oven to 180 C.
Cook the seasoned meat on low heat and keep on stirring it to separate the fragments.
Add the tomato sauce and cook it down until there are very few liquids left. While this is happening make your bechamel sauce as per recipe above. Stir two thirds of your grated cheese in the bechamel.
Press the meat into the canneloni and arrange in your oven dish. Cover with the white sauce and place in the oven for 30 min.
After 30 min, take the dish out of the oven and sprinkle the rest of the cheese over it.
Put back in the oven for just 10 min. Et voila!