This is a lovely meal family meal that can be prepared in advance and then just cooked when needed.
Begin preparing the meat. I like to use lamb but you can use pork or beef if you prefer. Add to about 500g mince some chopped garlic, mixed herbs and a few dashes of worcestershire sauce. Combine well.
Divide this mix into 20 equal shaped pieces and roll into sausages that will fit inside some cannelloni pasta tubes (the ones that you don't need to pre-cook). If you are not able to get this type of pasta you can use fresh pasta sheets and wrap them around the sausages.
Take a large ovenproof dish and empty a tin chopped tomatoes across the bottom (I used one that also had chopped olives in it to add to the flavour.)
Then place all the filled cannelloni on top of the sauce.
Meanwhile you need to make the white sauce- put 500ml milk, 50g butter, 50g plain flour, a bay leaf, a good grating of nutmeg and seasonings into a pan.
Bring to simmering over a medium heat until the sauce has thickened. Turn heat to low and let simmer for 5 minutes, then remove the bay leaf. Stir in the 65ml cream.
Pour this over the cannelloni.
Then sprinkle over some grated parmesan and crumble over 125g mozzerella.
Bake for 40 mintues at 180 degrees C til golden and bubbling and the meat has cooked through.
Allow to stand for 10 minutes and then serve with a green salad.
A lovely comforting autumn meal!