Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Heat the olive oil in a large, heavy-based
frying pan. Add the onions and garlic and cook over a low heat stirring occasionally, for 5
minutes, or until the onion is softened. Add the basil, chopped tomatoes and their can juices and
tomato puree and season to taste with salt and pepper. Reduce the heat and leave to simmer for 30
minutes, or until thickened.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil
Add the cannelloni tubes, return to the boil and cook for 8-10 minutes, or until tender but
still firm to the bite. Using a slotted spoon, transfer the cannelloni tubes to a large plate and
pat dry with kitchen paper.
Grease a large, shallow oven proof dish with butter. Mix the ricotta, ham and egg together in a
bowl and season to taste with salt and pepper. Using a teaspoon, fill the cannelloni tubes with the
ricotta, ham and egg mixture and place in a single layer in the dish. Pour the tomato sauce over
the cannelloni and sprinkle with the grated pecorino cheese. Bake in the preheated oven for 30
minutes, or until golden brown. Serve immediately.