Cannelloni recipe
 Use fresh lasagne sheets in a new pasta bake - cannelloni are cigar-shaped tubes filled with meat and cheese, smothered in tomato sauce and baked. What are you waiting for? 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)1 onion, finely chopped8 tbsp Italian olive oil500g/17oz minced beef700g/24oz ricotta cheese150g/5oz mascarpone cheesepinch of grated nutmeg200g/7oz grated parmesan cheese100g/3oz parmesan shavingssalt and freshly ground black pepper800g/12oz Italian tinned chopped tomatoeshandful (approx. 15) fresh basil leaves160ml/5½ fl oz double cream4 tbsp extra virgin olive oil 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in) 1 onion, finely chopped 8 tbsp Italian olive oil 500g/17oz minced beef 700g/24oz ricotta cheese 150g/5oz mascarpone cheese pinch of grated nutmeg 200g/7oz grated parmesan cheese 100g/3oz parmesan shavings salt and freshly ground black pepper 800g/12oz Italian tinned chopped tomatoes handful (approx. 15) fresh basil leaves 160ml/5½ fl oz double cream 4 tbsp extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.Gently fry the onion in olive oil until golden.Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool.Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl.Taste the mixture and then season with salt and freshly ground black pepper.Take a sheet of pasta and at one end place two heaped tablespoons of meat mix.Gently roll the pasta to achieve a filled tube shape.Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove.To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Gently fry the onion in olive oil until golden. Gently fry the onion in olive oil until golden. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Taste the mixture and then season with salt and freshly ground black pepper. Taste the mixture and then season with salt and freshly ground black pepper. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Gently roll the pasta to achieve a filled tube shape. Gently roll the pasta to achieve a filled tube shape. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine.