Duo of cannelloni . So easy to make

Two different types of filled cannelloni .
One with ricotta and cavolo Nero . The other with Bolognese and bechamel …
So easy to make ..
CANNELLONI RICOTTA E CAVOLO NERO
1 PACKET RUMO CANNELLONI TUBES
500 RICOTTA CHEESE DRAINED IN A SIEVE
400 GR FINELY CHOPPED CAVOLO NERO , SAUTEED IN GARLIC , OLIVE OIL , SPLASH WATER UNTIL SOFT , THEN DRAINED IN A SIEVE
100 GR GRATED PARMESAN TO MIX WITH RICOTTA
100 GR PARMESAN TO GRATINATE
100GR PARMESAN FOR BECHAMEL
200 PROVOLONE CHEESE GRATED
100 GR MINI MOZZARELLA BALLS
BECHAMEL
50 GR BUTTER
50 GR FLOUR
500 MILK
100 PARMESAN
PINCH GRATED NUTMEG
TOMATO SAUCE
4 CLOVES GARLIC
50GR OLIVE OIL
2 TINS MUTTI CHERRY TOMATOES ( WAITROSE )
FRY GARLIC ADD TOMATO COOK COVERED 20 MINS THEN SIMMER UNCOVERED 20 MINS
METHOD
COMBINE THE RICOTTA,PARMESAN,CAVOLO NERO . SEASON
USING A PIPING BAG STUFF THE CANNELLONI TUBES WITH THE RICOTTA MIX .
LAY IN A BAKING TRAY ON SOME OF THE TOMATO SAUCE
COVER WITH BECHAMEL AND SOME MORE TOMATO SAUCE
TOP WITH MOZZARELLA BALLS , GRATED PARMESAN AND GRATED PROVOLONE
BAKE OVEN 170 FOR 30 MINS
LET REST 20 MINS BEFORE SERVING