Cannelloni with bacon pieces and mushrooms

Cannelloni with bacon pieces and mushrooms

Boil two cannelloni’s per person (tube-shaped dried dough) for three minutes in water with salt and a splash of oil (to prevent sticking) and rinse them immediately with cold water. Meanwhile fry the bacon pieces and the finely chopped mushrooms in oil with some garlic. Fill the cannelloni’s with the mixture and lay them in an oiled baking dish. Make a béchamel sauce with cheese: melt butter and add a tablespoon of flour. Afterwards, while stirring continuously, add the milk and let it come to the boil each time (about 300 ml). Finish with some grated cheese and nutmeg, salt and pepper. Put the cannelloni’s for about 20 minutes in an oven of 200 degrees. (ten minutes covered and 10 minutes not)