Meat and ricotta

Place the cannelloni sheets in extremely hot water for 12 minutes.

To prepare the filling, cook the chopped vegetables in a pan with olive oil and add the mince. Continue cooking and add the tomato. Reduce the sauce, season and let cool.

Remove the sheets from the water and dry them with a tea towel.

Fill the cannelloni sheets with mince and add a teaspoon of ricotta (per cannelloni), roll and place in an oven-safe tray from where the cannelloni will be served.

For the sauce, melt the butter in a pan, add the flour and cook until golden, about 4 minutes.

Add milk slowly while constantly stirring and cook until it thickens, after about 6 minutes.

Add nutmeg, thyme, salt and pepper. Pour the sauce over the tray with the cannelloni and add grated cheese.

Bake for 12 minutes and grill it to taste until cheese is melted and golden.