Preheat the oven to 190ºC / 375º°F / Gas Mark 5. Lightly grease a large oven proof dish. Heat
the olive oil in a heavy-based frying pan. Add the garlic, onion and mushrooms and cook over a low
heat, stirring frequently, for 8-10 minutes. Add the chicken mince and prosciutto and cook,
stirring frequently, for 12 minutes, or until browned all over. Stir in the Marsala, tomatoes and
their can juices, basil and tomato puree and cook for 4 minutes. Season to taste with salt and
pepper. then cover and simmer for 30 minutes. Uncover. stir and simmer for 15 minutes.
Meanwhile, bring a large. heavy-based saucepan of lightly salted water to the boil. Add the
pasta. 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 plate and pat dry with kitchen paper.
Using a teaspoon, fill the cannelloni tubes with the chicken, prosciutto and mushroom mixture.
Transfer them to the oven proof dish. Pour the Bechamel Sauce over them to cover completely and
sprinkle with the grated Parmesan cheese.
Bake the cannelloni in the preheated oven for 30 minutes. or until golden brown and bubbling.