Step 1

Heat the oven to 200°C/180°C fan/gas To make the tomato sauce, heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 2-3 minutes until softened. Add the chopped tomatoes, along with about half a tomato tin of water. Season the sauce with salt, stir in the basil leaves, then cover and simmer gently for about 20 minutes.

Step 2

For the cannelloni, melt the butter in a large frying pan over a medium heat, then add the onion and fry for a couple of minutes. Stir in the chard and season with salt and a grinding of black pepper. Reduce the heat, cover and cook for about 10 minutes until the chard is tender – the stalks should be al dente. Stir in the grated potato and cook for a further 7 minutes. Remove from the heat and stir in the grated cheeses. Use this mixture to fill the cannelloni pasta tubes.

Step 3

Spread some tomato sauce over the base of the baking dish, then lay the filled cannelloni tubes on top. Pour over the remaining tomato sauce to cover.

Step 4

Sprinkle with extra grated cheese, cover with foil, then bake in the hot oven for 20 minutes. Remove the foil and bake for a further 15 minutes to brown, then serve. This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&qid=1566836146&s=gateway&sr=8-1 >Grab yourself a copy here.