Recipe: In a large heavy skillet, heat the olive oil and sauté the chopped onion, garlic and grated carrot for 5 minutes. Add the lean ground beef, chopped parsley and chili flakes and stir well to break the ground beef in the skillet. Cook for 3-4 minutes, or until the ground beef is no longer red. Remove the skillet from the heat and stir in the egg, fresh basil and Parmesan cheese. Boil the cannelloni shells according to the package instructions. Season the filling and fill the cannelloni shells. Pour some tomato sauce on the bottom of a baking dish and arrange the cannelloni in it. Pour some more tomato sauce over them. Bake the cannelloni until the filling gets cooked, about 20 minutes. If you want to use fresh pasta for the cannelloni instead of the store-bought shells, follow my recipe for fresh pasta.