Ham and Cheese Cannelloni with Tomato and Béchamel Sauce

Directions

1. 1

   Preheat the oven to 180 °C (350 °F). Cut each lasagna sheet in half to make smaller cannelloni that cook more evenly.

2. 2

   Lay a slice of ham and a slice of cheese on each pasta piece, roll up tightly and set aside.

3. 3

   Heat the oil in a saucepan over medium heat. Sauté half the onion and the garlic until golden. Add the chopped tomatoes and cook for 5 minutes.

4. 4

   Stir in the canned tomato sauce and the crumbled stock cube. Add the water, season with salt and simmer on low heat for 10 minutes. Keep the sauce fairly thin so the pasta can finish cooking in it.

5. 5

   In a separate saucepan, melt the butter over low heat and gently cook the remaining onion until soft and translucent.

6. 6

   Whisk the flour into 2 cups of cold milk until smooth, then pour into the pan with the onion, stirring constantly.

7. 7

   Add the rest of the warm milk and a pinch of freshly grated nutmeg. Stir over medium heat until the béchamel thickens to a creamy, coating consistency.

8. 8

   Arrange the cannelloni in a single layer in a baking dish. Spoon the tomato sauce over them, then pour the béchamel on top.

9. 9

   Sprinkle generously with grated Parmesan and bake for 35–40 minutes until golden, bubbling and the pasta is fully cooked.