Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 450g minced turkey
• 4 tbsp white wine or chicken stock
• 2 tsp plain flour
• 1 tsp fresh oregano, chopped
• or 1/4 tsp dried oregano
• 12 quick-cook cannelloni tubes
• 6 slices Parma ham, halved
• 440g jar Ragu Basil & Oregano Sauce
• 50g Pecorino or Parmesan cheese, finely grated
•   seasoning
•   fresh oregano sprigs, to garnish

Method

1. Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan, add the onion and fry gently for 5 minutes until well softened.
2. Add the minced turkey and wine or stock and cook for a further 6-8 minutes, stirring frequently, until the mince loses its pink colour. Add the flour, stirring for a few minutes until the juices thicken, then stir in the oregano and seasoning.
3. Fill the cannelloni with the meat mixture. Wrap the Parma ham around each tube. Pour a quarter of the Ragu sauce into an ovenproof dish large enough to fit the cannelloni in a single layer.
4. Arrange the stuffed pasta on top and pour over the remaining sauce, making sure the cannelloni is completely covered. Cover the dish loosely with foil and bake for 40 minutes until the cannelloni is tender. Remove the foil from the dish, sprinkle with cheese and bake uncovered for a further 5 minutes to melt the cheese. Garnish with oregano and serve.

Notes