800 g canned chopped tomatoes
350 g dried cannelloni tubes
115 g cooked ham, diced
1 cup ricotta cheese
1/2 cup grated romano cheese
2 onions, chopped
2 garlic cloves, chopped1 egg
2 tbsp olive oil
1 tbsp shredded fresh basil
1 tbsp tomato paste
Sal and pepper
Preheat the oven to 180ºC (350ºF).
Fry the onions and garlic in olive oil for 5 minutes.
Add basil, chopped tomatoes and their can juices, tomato paste, salt and pepper.
Let simmer for 30 minutes.
Cook cannelloni in salted water.
Mix the ricotta, ham, egg, salt and pepper.
Fill the cannelloni tubes with the ricotta mixture and place in a single layer in a heatproof dish with butter.
Pour the tomato sauce over the cannelloni and sprinkle with grated romano cheese.
Bake for 30 minutes and serve.