Step 1: Heat the oven to 220.
Step 3: Using half the packet of fresh basil mix in a small bowl with the packet of passatta, season and set aside.
Step 5: Chop the mozzarella balls into small 1cm square cubes and chop half the pack of basil leaves into fine slices.
Step 6: Using a large bowl mix the ricotta cheese with the mozarella cubes and sliced basil.
Step 7: Drain the sun-dried tomatoes then chop into smaller pieces and mix in with the ricotta,mozzarella cubes and basil. Once mixed put in to fridge to refridgerate while prepare rest of the dish.
Step 9: Prepare the bechemal/white sauce and cover the bottom of the casserole dish with a thin layer of sauce. (about half)
Step 11: Take the filling out of the fridge and gather the cannelloni tubes and begin to fill. The best way to do this (personally) is to use a small teaspoon, use the spoon for filling and use the other end to push the mixture inside the tubes. This can be fiddly so give yourself 10 minutes to do so!
Step 13: Build the cannelloni – Line up the cannelloni tubes into the bottom of the casserole dish then cover it with a layer of passata mixture (about half), then place another layer of cannelloni tubes on top. then cover this layer with the rest of the passata mixture then lightly spread over the rest of the bechemel sauce and sprinkle with grated mozzarella.
Step 15: Put into the oven for about 30-40minutes or whenever the tubes are fully cooked. Leave to stand for a couple of minutes then serve!