For the filling: Mix all ingredients, like the flesh are brave or very finely chopped, and parsley is finely chopped. For the Béchamel sauce: Melt the butter in a pan, add the flour and stir until a smooth mixture. Remove from the heat and slowly added to the warm milk with constant stirring. Put it back on the fire while stirring until the sauce thickens and becomes smooth. Add spices. Using a spoon stuffing cannelloni is distributed in that line into a deep greased pan on one line. Pour the sauce, sprinkle with grated cheese or parmesan cheese and chopped parsley and bake heated to 210 C oven for about 35 minutes.