Step 1

Heat oil in a frying pan over medium-high heat. Squeeze sausages from casings, into pan. Cook, stirring and breaking up into pieces with a wooden spoon, for 8 to 10 minutes or until browned all over. Drain oil. Add half the tomato. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes or until thickened. Set aside for 10 minutes to cool.

Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a 2.5 litre-capacity (6.5cm-deep, 20cm x 23cm) rectangular ovenproof dish.

Step 3

Combine ricotta and egg in a bowl. Season. Using a teaspoon, carefully fill half the cannelloni tubes with half the sausage mixture. Place in prepared dish. Spoon over half the remaining tomato mixture. Top with half the ricotta mixture, spreading to cover. Sprinkle with half the parmesan. Fill remaining cannelloni with remaining sausage mixture and place over parmesan. Spoon over remaining tomato mixture. Dollop with remaining ricotta mixture. Sprinkle with remaining parmesan. Cover dish with foil. Bake for 30 minutes. Remove foil. Increase oven to 220°C/200°C fan-forced. Bake for a further 15 to 20 minutes or until top is golden and pasta is tender. Stand for 5 minutes. Serve.