Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Bring a large 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. With a slotted spoon, transfer the cannelloni tubes to a plate
and pat dry. Brush a large oven proof dish with olive oil.
Meanwhile, make the Tomato Sauce. Heat the olive oil in a frying pan. Add the onion and garlic
and cook over a low heat for 5 minutes or until softened. Add the tomatoes and their can juices,
tomato puree and olives and season to taste with salt and pepper. Bring to the boil and cook for
3-4 minutes. Pour the sauce into the oven proof dish.
To make the filling, melt the butter in a heavy-based frying pan. Add the mushrooms and garlic
and cook over a medium heat, stirring frequently, for 3-5 minutes. or until tender. Remove the
frying pan from the heat. Mix the breadcrumbs. milk and olive oil together in a large bowl, then
stir in the ricotta, mushroom mixture and 4 tablespoons of the Parmesan cheese. Season to taste
with salt and pepper.
Fill the cannelloni tubes with the mushroom mixture and place them in the dish. Brush with olive
oil and sprinkle with the remaining Parmesan cheese, pine kernels and almonds. Bake in the oven for
25 minutes or until golden.