Heat olive oil in a large pan over medium-high heat. Add onion and all three bell peppers and cook until softened, about 5 minutes. Add beef mince and cook until browned, breaking it up as it cooks.
Stir in garlic paste, tomato paste, mild curry powder, spicy Shisanyama, mixed herbs and dry parsley. Add the cherry tomato and basil sauce and mix well. Season with salt and black pepper, to taste.
Simmer for 8–10 minutes until the mixture thickens slightly. Remove from heat and allow to cool a little.
Preheat your oven to 185°C.
Spread a layer of the mince mixture on the bottom of a casserole dish, then pour oversmall amount of white béchamel sauce to cover. Spoon the mince mixture into each cannelloni tube.
Arrange the stuffed tubesin a single layer on top of the base in the casserole dish.
Pour the remaining white béchamel sauce evenly over the cannelloni. Season with black pepper, then sprinkle cheddar and some dry parsley over the top.
Bake uncovered at 185°C for 35 minutes, until the cheese is golden and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy as is or with a fresh salad on the side.
