Cannelloni with bechamel sauce
Put the cannelloni leaves in boiled water and leave them according to the instructions (I left them for about 10 minutes each).
Prepare the meat composition: 1 layer and 1-2 cloves of finely chopped garlic are put to harden in 2 tablespoons of oil. Add the meat and leave it on the fire for a few minutes. Add salt and pepper.
After removing each sheet in turn from boiled water, place it on the work surface, add meat and roll.
They are put in the baking tray, I put them in 2 layers, I had 16 rolls.
Separately prepare the bechamel sauce: put 2-3 tablespoons of hot oil on the stove, over low heat, add 2-3 tablespoons of flour and mix quickly, and then add the milk and leave on the fire until it starts to acquire the consistency almost of sour cream and chew continuously. At the end, add a pinch of salt.
Add the bechamel sauce to the cannelloni rolls and place in the preheated oven until golden brown on top.
At the end, I sprinkled grated cheese over the cannelloni and left it in the oven for another 5 minutes.