INGREDIENTS:

- 1 can of Ed Red ragù alla Bolognese

- 8 cannelloni pasta tubes

- 60 g grated hard cheese, such as Parmesan, or a Polish alternative like Dziugas or Bursztyn

- a handful of cherry tomatoes

BÉCHAMEL SAUCE

- 50 g butter

- 50 g wheat flour

- 0.5 l milk

- salt, pepper, nutmeg

PREPARATION:

- Preheat the oven to 180°C (356°F) on fan setting.

- In a small saucepan over low heat, melt the butter, add the flour, and whisk until a smooth, uniform consistency is reached. Gradually add the milk while whisking vigorously, and cook for a few minutes until the sauce thickens. Season with salt, freshly ground pepper, and a pinch of grated nutmeg, then remove from heat.

- Open the can of ragù alla Bolognese and use a small teaspoon to fill the cannelloni tubes.

- Place the cannelloni on a baking sheet lined with parchment paper; they can be touching slightly. If you have any leftover ragù, place it around the pasta.

- Pour the béchamel sauce over everything and sprinkle with the grated cheese.

- Place in the oven for 10 minutes; the cheese should turn golden brown.

- Serve on a flat plate; you can add cherry tomatoes for garnish.

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Bon appétit!