Healthy beef, tuna and spinach cannelloni!

For the stuffing: 1. Put the spinach (already cooked with garlic), the chopped veal and two cans of drained tuna in a frying pan. 2. Season with salt and pepper and let it cook over medium heat, stirring from time to time. 3. When it is almost done, add about 150 ml of crushed natural tomato. 4. Set aside while we finish making the béchamel sauce and the pasta.

On the other hand we prepare the béchamel sauce: -We put in a pot two spoonfuls of AOVE and two spoonfuls of sifted flour so that there are no lumps. -We stir until both ingredients are well mixed, and then we will add milk little by little (never cold). *I have added half a liter approximately. -We do not stop stirring with the help of a whisk. -Add salt, pepper and nutmeg.

For the pasta: I prefer to make it with NON pre-cooked pasta sheets. In this case we must put the pasta to cook for 12-14 min, adding to the boiling water sheet by sheet so that they do not stick to each other. After the time, drain and separate them carefully.

Once all the above steps are completed, proceed to assemble the cannelloni in an ovenproof dish! -We put a thin layer of crushed tomato. -We assemble the cannelloni, adding the filling and rolling the pasta. -Then add a layer of bechamel sauce and on top another layer of cannelloni. -To finish, cover with a generous layer of bechamel sauce and top with cheese for gratin and oregano.

Finally, put in the oven (previously heated) at 200 degrees and leave for about 15 minutes or until you see that the cheese melts, depending on the oven. Serve and ready! Like ❤️ for more recipes.