01. Combine the shredded corned beef, sauerkraut, shredded cheese, caraway seeds, and dried dill in a large bowl. Mix everything thoroughly until the ingredients are evenly distributed. This mixture will be used to fill the cannelloni tubes, so ensure the texture is not too wet or too dry.

02. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste. Gradually add the milk, stirring constantly to prevent lumps. Cook the mixture for 3–5 minutes, or until it thickens to a creamy consistency. Stir in the mustard, salt, pepper, and nutmeg if using. Remove from heat and set aside to cool slightly.

03. Carefully stuff each cannelloni tube with the prepared filling using a small spoon or piping bag. Be gentle to avoid breaking the tubes, and ensure they are filled evenly but not overstuffed. Set the filled tubes aside as you prepare the dish for cooking.

04. Pour a layer of the prepared sauce into an air fryer-safe baking dish to prevent the cannelloni from sticking. Arrange the filled cannelloni tubes in a single layer over the sauce. Once arranged, pour the remaining sauce evenly over the top, ensuring that all tubes are fully covered. Sprinkle a generous amount of shredded cheese on top for a golden, bubbly finish.

05. Preheat your air fryer to 360°F (180°C). Place the baking dish in the air fryer basket and cook the cannelloni for 20 minutes covered with aluminum foil to retain moisture. After 20 minutes, remove the foil and cook for an additional 10–15 minutes until the cheese on top is golden and bubbly. Check to ensure the pasta is tender before serving.

06. Carefully remove the baking dish from the air fryer and let the cannelloni cool for 5 minutes before serving. Garnish with fresh herbs or additional cheese, if desired. Enjoy this flavorful and creamy dish as a main course or a hearty appetizer!