Sausage cannelloni

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.