1 Tbsp Oil
1 Onion, sliced
1 Red pepper
1 Green pepper
1 Yellow pepper
1 tsp crushed Garlic and ginger
1 Tbsp Seven Colours Grill SeasoningTM
1 tsp Curry powder
1 Tomato-flavoured stock cube
500 g mince
1 Tbsp Tomato sauce
3 Tbsp Butter
3 Tbsp Flour
250 ml Milk
1 tsp Salt and pepper
300 g Cannelloni pasta tubes
1 cup grated Cheese


Heat the oil in a pan and add the onion, peppers, garlic and ginger. Sauté for 5 minutes. Add the Seven Colours Grill SeasoningTM, curry powder and stock cube. Add the mince. 
Let it cook through, about 10 minutes. Add the tomato sauce. 
Remove from the heat and leave to cool.
For the bechamel sauce, put the butter in a pan. 
Once melted, add the flour and mix. Add the milk, salt and pepper, stirring constantly, and leave to simmer for 3 minutes.
Fill the pasta tubes with the cooled mince mixture.
Preheat the oven to 160 °C.
To assemble the dish for baking, pour a small quantity of the bechamel sauce into the base of an ovenproof dish. 
Place the filled pasta tubes in a single layer on the sauce, and pour the remaining sauce over the pasta.
Bake for 20 minutes, then remove from oven, top with cheese, and return to the oven until the cheese has melted and begun to brown, about 10 minutes. 
Serve immediately.