Using a baking tray (12″x10″x2″ approx.), pour half of the bechamel and spread evenly accross the bottom of the tray.
Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.
If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.
Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice.
Cover the top of the dish in foil and place in the oven.
Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.
Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy