Turkey and Mushroom Filled Cannelloni

Preheat the oven to 400°F.

Add some salt and pepper to the ground turkey and set aside.

Slice the leek and mushrooms into medium sized slices.

Pour some olive oil into a large pan. Once hot, add the leek and mushrooms. Cook on medium heat with some salt until they are golden.

Add the seasoned turkey and cook together with the vegetables until cooked thoroughly and golden.

Add half of the tomato sauce and about two or three tablespoons of bechamel sauce and mix.

Use a small spoon to fill each cannelloni with the mixture you have just prepared.

Spread some tomato sauce on the bottom of an oven-safe dish and then add the cannelloni. Once the first layer is down, add the bechamel sauce and if you'd like, more tomato sauce.

Add the grated cheese on top and place in the oven. Cook for about 25-30 minutes in the oven. Serve hot.