How to cook
Beat the eggs with the crumbled feta cheese, grated blue cheese and parmesan cheese, finely chopped dill and parsley, salt and pepper. Use the resulting mixture to fill the softened cannelloni. Arrange them in a greased baking dish. Heat oil in a pan and sauté the finely chopped onion.
Add the tomatoes and let it stew for 5 minutes. Season with chopped fresh basil, or dry, depending on taste. Pour this tomato sauce over the cannelloni and put them to bake in a preheated 390°F (200 °C) oven for about 40 minutes.
Before removing them from the oven, sprinkle with grated cheese and let it toast.