Dinner for tonight

Sausage and kale cannelloni

Remove the outer casing from the sausages and break into small chunks. Heat a frying pan over a medium-high heat and fry the sausage meat in 2 batches for 4-5 mins until browned. Transfer to a large bowl and set aside to cool.
Blanch the kale in a saucepan of simmering water for 4 mins. Drain, rinse with cold water and drain again. When cool, finely chop. Stir into the sausage meat with mascarpone and half the basil.
Place the lasagne sheets in a large colander in the sink. Carefully pour over boiling water, set aside until cool. Preheat the oven to gas 6, 200°C, fan 180°C.
Pour a third of the passata into a deep 20 x 30cm ovenproof dish. Divide the sausage mixture between the lasagne sheets, roll up tightly lengthways and place into the dish, seam-side down. Pour over the remaining passata.
Top the cannelloni with the grated cheese, remaining basil and breadcrumbs and drizzle with the olive oil. Bake for 25–30 mins until the pasta is cooked and the top is golden brown.