Cannelloni stuffed with vegetables and meat with zucchini bechamel sauce

Fry leek, red bell pepper, carrot and eggplant in a frying pan. Meanwhile, fry an onion and a zucchini in a pot.

When the sauce in the frying pan is poached, add the minced meat. When it is done, add a little fried tomato and mix. In the pot, pour a splash of milk, season with salt and pepper and add a little nutmeg. Let it boil for about 10 minutes and whisk. It should not have too much liquid so that it is thick. Set aside.

Take a baking dish and pour a layer of fried tomato on the base. Put the filling in a piping bag (I use a freezer bag and cut the little bit) and fill the tubes. Place them on top of the tomato. Finally, cover the cannelloni with the zucchini bechamel sauce and sprinkle with grated cheese to taste.

Put in the preheated oven the cooking time indicated by the manufacturer of the tubes. In my case, I put them in for 30 minutes and another 5 minutes grilling.