Sauté the ground meat alone in a nonstick skillet.

Add the onion, bell peppers, and carrot, and sauté everything together.

Add the tomato paste, spices, olive oil, diced tomatoes, and just enough water to cover.

Mix well and let simmer on low heat for about 1 hour.

Once the sauce thickens, remove from heat and let cool.

Spread one box of cannelloni in a baking dish.

When the meat mixture has cooled, use a teaspoon to fill the cannelloni.

After filling, spread any remaining sauce over the cannelloni.

Whisk the milk with the béchamel powder and nutmeg.

Spread the béchamel evenly over the cannelloni.

Place the baking dish in a convection oven at 350°F (180°C).