The recipe is for 300 grams minced meat and 12 cannelloni:
Roast the ground beef in extra virgin olive oil and then add 1 chopped onion. I continue to mix until the minced meat becomes light brown and add 2 chopped tomatoes without the peel, salt and pepper. I can also add 1-2 pinches cinnamon powder. Once the minced meat is ready add cheese that melts easily and stir.
The bechamel sauce is made with 2 cups whole milk and 3 table spoons of Cornstarch. In a glass of tea mix a little cold milk with the cornstarch and warm the remaining milk at low heat in a saucepan, stirring frequently to avoid burning it. As soon as milk starts boiling pour in the mixture of the cold milk and cornstarch, and keep stirring until the mixture starts to thicken . Once thickened pour in 2 table spoons of cow butter and some salt.
Grease the pyrex or baking pan with extra virgin olive oil and pour some bechamel sauce to cover the bottom of the pyrex. I place the stuffed cannelloni(do not boil them) with minced meat-cheese mixture kim without touching each other to avoid sticking during cooking. Cover them with the rest of the bechamel sauce and tomato juice to avoid drying out during cooking and add some Parmesan on top. Bake at 185 degrees Celsius in preheated oven for 20-30 minutes.
(For the filling with cheese and ham, mix in it a little sauce to homogenize them, the remaining steps are the same.)
Bon appetit!