NUTRITION: PER SERVING
FAT: 30.8G (15G SATURATED)
200g cannelloni pasta tubes
1⁄2 tbsp olive oil
1 small onion, finely chopped
3 garlic gloves, finely chopped
3 thyme sprigs, leaves stripped
6 x British outdoor-bred pork sausages, skin removed
700g passata with basil
2 tbsp finely chopped basil, plus extra leaves to serve
20ml hot fresh chicken stock
20g finely grated parmesan
Heat the grill to high. Cook the cannelloni in a pan of salted water for 4-5 minutes until just soft, then drain. Run under cold water to separate, drain again and set aside.
Meanwhile, heat the oil in a frying pan over a medium-high heat and fry the onion for 7-8 minutes until softening, then add the garlic and thyme and cook for a minute.
Crumble in the sausagemeat and fry for 3-4 minutes until browned. Add 500g of the passata and some salt and pepper, then simmer for 5 minutes. Stir in the basil.
Pour the remaining passata into the baking dish, then fill each cannelloni tube with sausage sauce and put in the dish in a single layer.
Whisk the mascarpone and stock in a small bowl, then spoon over the top of the pasta tubes. Scatter over the parmesan, then grill for 4-5 minutes until lightly golden and bubbling. Scatter extra basil leaves on top and serve with a green salad.