Pancetta, Ricotta, Cherry Tomato And Chive Cannelloni

• 2 cups jarred tomato pasta sauce
• 3 cloves garlic, minced
• None None Handful of fresh oregano leaves
• 2 tsp sugar
• None None Sea salt and cracked black pepper
• 2 1/2 cups ricotta cheese
• 8 oz cherry tomatoes, halved or quartered, if large
• None None Bunch of chives, chopped
• 1 None egg, lightly beaten
• 1 cup finely grated Parmesan cheese
• 8 slices pancetta
• 8 None fresh cannelloni sheets
• None None Leafy green salad, to serve

1. Preheat the oven to 350u0b0F. Combine pasta sauce, garlic, oregano and sugar in a baking dish. Season.
2. Place ricotta, tomatoes, chives, egg and most of the Parmesan cheese in large bowl and stir well to combine. Season with salt and pepper, to taste.
3. Place 1 slice of pancetta on work surface and top with 1 sheet of pasta. Place some ricotta mixture along one end of pasta; roll up and place seam side down in baking dish. Repeat with remaining pasta and ricotta mixture. Sprinkle with remaining Parmesan cheese.
4. Bake for 35 mins until cannelloni are cooked. Serve with salad.

pasta sauce, garlic, handful of fresh oregano leaves, sugar, salt, ricotta cheese, cherry tomatoes, chives, egg, parmesan cheese, pancetta, cannelloni sheets, green salad

Taken from recipes-plus.com/api/v2.0/recipes/36311 (may not work)