Cannelloni With Ricotta And Baby Peas

• 500 grams canned tomatoes (pelati)
• 1 garlic clove, crushed,
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon oregano
• 500 grams whole milk
• 50 grams flour
• 50 grams butter
• 1 teaspoon salt
• 400 grams dried cannelloni
• 700 grams ricotta
• 50 grams parmesan, grande
• 400 grams forzen or fresh baby pesa
• 1 garlic love
• 4 tablespoons olive oil
• pregano, rosemary

1. Tomato saune:Heat the oil in a large pan; dice the onion, squash the garlic and heat them in the pan with the oil. Let cook gently for about 2 minutes, making sure not to overheat the garlic. Then, put in the tomatoes chopped with the salt and the sugar and let the sauce gently simmer for 20 minutes low heat, until has thickened, add salti f needed, some dry oregano and set aside.
2. BechamelMelt the butter in a saucepan at low heat then add the flour. Stir well until a past forms (the "roux"), continue cookign for 1-2 minutes, stirring, then add the milk to the paste and the salt. Let cook for about 10-15 minutes, always stirring , until the sauce has thickened. Set aside.

garlic, olive oil, salt, oregano, flour, butter, salt, cannelloni, ricotta, parmesan, fresh baby pesa, garlic, olive oil, pregano

Taken from food52.com/recipes/80625-cannelloni-with-ricotta-and-baby-peas (may not work)