• 1 tablespoon olive oil
• 1 medium onion or 125 g, sliced
• 1 medium carrot or 150 g, peeled and cut into thin short strips
• 1½ cups white cabbage or 150 g, cut into thin short strips
• 2 cups mushrooms or 200 g, cut into slices
• 1 tablespoon dried oregano
• ½ teaspoon ground black pepper
• 16 pieces cannelloni
• 1 sachet MAGGI® Bolognaise Mix
• 2 cups water or 500 ml

• For the béchamel sauce:

• 4 cups skimmed milk or 1 liter
• 1 sachet MAGGI® Béchamel Mix
• ¼ cup grated parmesan cheese or 30 g

Preparation

Warm olive oil in a pan, sauté onions, carrots, cabbage and mushroom, for 5 minutes or until all the vegetables become tender. Stir with oregano and black pepper. Remove from heat and set aside.

Fill cannelloni tubes with the vegetables stuffing to be filled completely. Set aside.

Mix MAGGI® Bolognaise Mix with water in a sauce pan and bring to boil with constant stirring. Simmer for 6-7 minutes on low heat and pour in large oven plate. Arrange the stuffed cannelloni tubes on top and set aside.

In a saucepan, mix the skimmed milk with MAGGI® Béchamel Mix , bring to boil and simmer on low heat for 2 minutes until sauce thickens.

Pour the béchamel sauce over the cannelloni to cover all the cannelloni tubes and top with grated parmesan cheese.

Bake in a 180°C oven for 30-35 minutes or until cannelloni are cooked and the cheese becomes golden.