Baked Cannelloni with Italian Flavors

In a large skillet over medium heat, heat the oil and sauté ground beef with onion, sage, and rosemary; cook until the meat is evenly browned and crumbly. Drain excess fat. Season with salt and pour in 1/2 cup of white wine; cook until the wine evaporates. Set the mixture aside.

To prepare the béchamel sauce: Melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in flour until fully combined. Gradually add milk, stirring constantly, and bring to a simmer until the sauce thickens. Remove from heat. Slowly pour the béchamel into the beaten egg yolks, whisking continuously. Stir the sauce into the meat mixture, then mix in the cubed mozzarella.

In a separate saucepan over medium-low heat, melt 2 tablespoons of butter and sauté onion until soft and translucent. Add 1/2 cup white wine and let it cook down until evaporated. Stir in stewed tomatoes and salt. Mix well and simmer for 15 minutes.

Bring a large pot of salted water to a boil. Add the pasta shells, a few at a time, and cook for 8 to 10 minutes until al dente. Using a slotted spoon, immediately transfer them to a pot of cold water. Once cooled, arrange the pasta shells on a flat surface.

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

Stuff each pasta shell with the meat and béchamel mixture, starting from one end and using your finger to gently push the filling inside. Arrange the stuffed shells in the prepared baking dish and cover with the tomato sauce.

Bake in the preheated oven for 15 minutes, or until heated through. Once done, allow the dish to rest for 5 minutes before serving.