• 2 tablespoons vegetable oil
• 500 g minced beef
• 1 medium tomato or 150 g, peeled and chopped
• 1 sachet MAGGI® Bolognaise Mix
• 2 cups water or 500 ml
• 3 tablespoons black olives, sliced
• 16 pieces cannelloni

• For the béchamel sauce:

• 5 cups milk or 1500 ml
• 1 sachet MAGGI® Béchamel Mix
• 1½ cups mozzarella cheese or 150 g, grated

Preparation

Heat oil in a medium non-stick saucepan, cook minced beef for 5 minutes or until it’s cooked; add the tomato and stir for 2 minutes. Add MAGGI® Bolognaise Mix and water then simmer over low heat with occasional stirring for 10 minutes; add sliced black olives and stir. Set aside to cool to room temperature.

Fill cannelloni tubes with the cooled bolognaise sauce and set aside.

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

Spoon some of the béchamel sauce over a large baking dish. Arrange the stuffed cannelloni tubes over then pour the remaining béchamel to cover the cannelloni.

Sprinkle the top with the cheese. Bake in a 220°C preheated oven for 20-25 minutes or until the cheese becomes golden.