Ingredients

350 g (12 oz) Cannelloni tubes
50 g (2 oz) 1/2 cup Parmesan cheese, grated
for the Sauce:
2 Tbs Olive oil
1 Large onion, finely chopped
2 Garlic cloves, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
1 Tbs Tomato puree (paste)
1 1/2 tsp Dried basil
Salt and pepper to taste
for the Filling:
225 g (8 oz) Ricotta cheese
2 slices Thick cooked ham, diced
1 Egg
Salt and pepper to taste


Method

First make the sauce. Heat the oil in a saucepan.
Add the onion and garlic and fry until the onion is soft.
Stir in the tomatoes and can juice, tomato puree (paste), basil and salt and pepper, and bring to the boil.
Reduce the heat to low and simmer the sauce for 30 minutes, or until it is smooth and thick.
Meanwhile, cook the cannelloni tubes in boiling, salted water for 10 to 12 minutes, or until 'al dente', or just tender.
Using a slotted spoon, transfer the tubes to a large plate.
Mix all the filling ingredients together until they are thoroughly blended.
Using a small teaspoon, carefully stuff the filling into the tubes until they are well filled.
Arrange the tubes in a well-greased shallow ovenproof casserole.
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Pour the tomato sauce over the tubes and sprinkle over the grated Parmesan.
Put the casserole into the oven and bake for 30 minutes, or until the top is browned and bubbling.