Chorizo, Mushroom and Ricotta Cannelloni

30g butter
2 onions, thinly sliced
1 chorizo sausage, finely chopped
150g button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
350g fresh ricotta
1/2 cup grated parmesan
1/4 cup drained, chopped, chargrilled capsicum
1 1/2 cups tomato sauce (canned tomatoes)
1 cup grated tasty cheese
12 cannelloni tubes
salad and crusty bread to serve


1. Melt butter in a medium frying pan on high. Saute onion, chorizo and garlic for 2-3 mins. Add mushroom, rosemary and sugar. Cooking, stirring for 4-5 mins until onion caramelises and mushrooms are tender.

2. In a medium bowl, combine onion mix with ricotta, half parmesan and capsicum.

3. Preheat oven to 180. Lightly grease a shallow ovenproof dish and pour 1/2 cup tomato mix over based of dish. Combine remaining parmesan with half tasty cheese and sprinkly over.

4. Using a teaspoon, fll the tube with mixture. Place in a single layer in baking dish and top with remaining tomato sauce and tasty cheese. Bake 30-35 mins until tender and lightly browned.

To reduce cooking time and stop them going crispy, dip tubes in hot water, drain, cool and fill.