Baked cannelloni

1.Cook cannelloni in a large saucepan of boiling, salted water according to packet directions. Drain and rinse in cold water, drain again. Set aside.

2.Preheat oven to 200°C. Grease a 30 x 20cm ovenproof baking dish. Combine passata and stock in a large jug. Pour half of passata mixture into prepared dish. Set aside.

3.Combine beef mince, ricotta, half of parmesan, olive oil and parsley in a medium bowl. Season to taste. Fill cannelloni tubes with mince mixture, using a piping bag or a teaspoon. Arrange in a single layer in prepared dish and spoon over remaining passata mixture. Sprinkle with remaining parmesan. Bake for 30 minutes. Sprinkle over oregano leaves and cook for 10 minutes more, until bubbling and golden.