Beef or Tuna Cannelloni

This is obviously an Italian dish, but the Spaniards have taken to it as one of their own and you will often see it served as the first course on the Menu of the Day in restaurants. My mom loves to eat this dish when she is visiting us and asked me for this recipe.

Preparation Time: 30-45 min.
(4-6 servings)

Ingredients:
1 box of cannelloni noodles
3 cans of tuna in water or 1/2 lb. cooked and drained ground beef
3 chopped, boiled eggs (if using tuna)
Sofrito (see my recipe for the ingredients and instructions)
1 cup diced red pepper
6 oz. can of tomato sauce (you may want more or less tomato sauce)
Béchamel Sauce (see my recipe for the ingredients and instructions)
2 cups shredded cheese (we use a cheddar/edam/Emmental mix)

Instructions:
1. Boil the cannelloni noodles as per instructions on the box. Drain.
2. Make the sofrito according to the recipe, adding the red pepper and any other vegetables you choose.
3. Stir in the tomato sauce, tuna or ground beef and boiled eggs if using tuna. Continue to heat over low-medium heat.
4. Make the Béchamel Sauce according to the recipe and set aside.
5. Stir in 2-3 Tblsp of the béchamel sauce into the tomato mixture to thicken it up.
6. Place 1-2 tsp of the tomato mixture on a cannelloni noodle and roll up lengthwise.
7. Place each of the cannelloni noodles one beside the other in a large rectangular baking dish.
8. When all of the noodles have been rolled, spread the remaining béchamel sauce over them.
9. Top with the cheese.
10. Bake at 475º F for 10-15 minutes until cheese melts.

Serving Tip: Serve with an escarole salad. For the vinaigrette, use 1 Tblsp of olive oil, 1-2 clove(s) of minced garlic (fried in that oil), 1 Tblsp red wine vinegar and salt to taste. Serve immediately.

Variation: I also usually add in a cup of diced zucchini and a cup of grated carrots for more veggies.