Preparation
Step 1
Par-boil the cannelloni in boiling salted water for 5 minutes. Drain and immediately toss with half the olive oil
Step 2
Once cool enough to handle, slice each cannelloni in half widthways and stuff the pasta with the shredded mozzarella.
Step 3
Grease a 20cm round springform tin with the remaining olive oil and preheat the oven to 180°c.
Step 4
Pour half the Napoletana sauce into the bottom of the tin. Arrange the filled cannelloni on top, in an upright position. Pour over the rest of the sauce and sprinkle over the parmesan.
Step 5
Bake for 20 minutes, until the pasta is tender and cooked through and the cheese is golden brown. Sprinkle with basil before serving.
