Prepare béchamel like how you prepare gravy: melt butter, add flour, add milk, cinnamon and gruyere. Then set aside.

Let all the ingredients for the tomato sauce simmer in a pot for 30 minutes. Then set aside.

Sauce beef in a little olive oil, toss in spinach when beef is cooked until wilted. Add in cream and béchamel, a dash of onion and garlic powder.

Allow to simmer for a bit, then remove from heat.

To assemble, preheat the oven to 150 degrees Celsius.

Place tomato all over the bottom of an oven-safe dish.

Using a teaspoon, stuff cannelloni with just enough spinach beef mixture and let them lie on the dish making sure to leave space between each cannelloni so they don’t stick together.

Top with a mixture of béchamel and some more beef spinach mixture if you have excess.

Pour all leftover tomato sauce around the cannellonis.

Cover the pasta with aluminium foil and bake for 40 minutes.

Check if the cannelloni has cooked through, meaning they’re like pasta soft already, if not covered, and leave longer.

If it’s cooked, discard foil, top with mozzarella and gruyere and crank up your oven to max or to broil.

Wait until cheese has completely melted.

You can do these last two steps just a few mins before serving if you’re planning to make this dish ahead.

Serve them warm with crusty bread and a glass of bubbly or sparkling wine.