Preheat oven to 180°C.
Heat the oil in a small 16 cm high oven proof pot.
Brown the mince in 3 batches, set aside.
Add the onion, garlic, celery and dried herbs and saute until softened and fragrant.
Add the mince back to the pot together with the chopped tomatoes, stock and paste.
Cover and bring to a simmer for 30 minutes, remove lid and simmer for another 5 minutes. Season to taste and add the chopped basil.
Arrange the cannelloni upright into the hot mince. Mix the white sauce ingredients together in a jug and pour over the pasta, filling each cannelloni as evenly as possible. Cover with foil and bake for 30 minutes.
Remove foil, sprinkle with parmesan and pop back into the oven for 15 minutes or until golden and bubbling.
Sprinkle with chopped basil and drizzled with extra virgin olive oil.
Serve immediately with extra parmesan cheese and a crisp side salad.Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.