Chicken & halloumi cannelloni

Serves 4

For the filling

1 tbsp Olive oil

1 onion finely chopped

1 garlic clove,finely  chopped

100g halloumi

100g soft cheese

2 egg yolks

Handful of sage leaves, roughly chopped

300g cooked chicken shredded

12 dried cannelloni tubes - you will need an oven proof dish or dishes that can snugly fit the pasta tubes (test this first!)

For the sauce

1 onion chopped finely

1 tbsp olive oil

400 ml tin chopped tomatoes 

1 tbsp tomato purée 

100 ml water

2 tsp chilli oil

2 tsp dried mixed herbs

Sprinkle of salt and pepper

100g mascarpone 

50g Parmesan 

1)preheat the oven to 200c.  Put 1 tbsp olive oil in a pan and gently fry the onion and garlic clove for 3-4 minutes 

2)put in a food processor then add the chicken, egg, halloumi, soft cheese, sage leaves and blitz until the mixture is a pate texture 

3) spoon the mixture into the tubes using a teaspoon and arrange in the ovenproof dish

4)heat 1 tbsp olive oil in a large pan and heat then add the onion and fry for 3-4 mins, add the tomatoes, water (use to swill out the tomato tin) tomato purée, chilli oil and herbs and bring to a bubble and simmer for 5 mins

5)add salt and pepper to taste and then add the mascarpone and stir until melted

6)pour the sauce over the pasta, sprinkle with the Parmesan and heat in the oven for 30-35 mins until the pasta is crisp on top