Place your frying pan on medium heat. Add the ground beef to the hot pan. Cook the meat until it is no longer pink. Break the meat into small bits as it cooks. Drain any extra fat from the pan. This keeps the meal from being too greasy.

Add the chopped onions to the meat pan. Stir them in and cook until they are soft. Add the minced garlic to the mixture now. Cook for one minute so the garlic smells sweet. Do not let the garlic turn brown or bitter.

Pour the tomato sauce into the frying pan. Add the tomato paste and the beef stock. Sprinkle in the dried oregano, salt, and pepper. Let the sauce simmer on low heat. It should cook for about ten minutes. This makes the filling very thick and tasty.

Melt the butter in a clean saucepan. Stir in the flour to make a paste. Gradually pour in the milk while you whisk. Keep whisking until the sauce is very thick. This sauce is also called a Béchamel sauce. Add a little cheese to make it extra creamy.

Let the meat mixture cool down for a bit. Use a small spoon to fill each tube. Or, use a piping bag for more speed. Stuff the meat tightly into the pasta tubes. Be careful not to break the dry pasta.

Spread a little white sauce on the dish bottom. Place the filled tubes in a single row. Pour the remaining white sauce over the top. Make sure all the pasta is well covered. This helps the pasta cook through in the oven.

Sprinkle the rest of the cheese over the sauce. Put the dish into a preheated oven. Bake at 200 degrees for thirty-five minutes. The top should be bubbly and golden brown. Let it sit for five minutes before you serve.