Preparation time 30 minutes, cooking time 1 hour 10 minutes.

1. Heat butter in medium saucepan, cook flour, stirring until flour thickens and bubbles. Gradually stir in milk and stock , cook, stirring until sauce boils and thickens.  Remove from heat, stir in parmesan and a quarter  of the mozzarella.

2. Heat oil in large saucepan, cook onion and garlic stirring until onion is soft. Add chicken, cook, stirring until browned. Stir is sage. Combine chicken and cheese sauce in large bowl, cool.

3. Combine undrained crushed tomatoes, wine, paste and sugar in same large pan, cook,  stirring 10 minutes. Cool 10 minutes, blend or process in batches until smooth.

4. Cut pasta sheets and prosciutto slices in half crossways. Place 2 pieces of prosciutto on each piece of pasta. Top each with ¼ cup chicken mixture, roll to enclose filling. Repeat with remaining pasta, prosciutto and chicken mixture.

5. Oil two 3litre (12 cup ) ovenproof dishes. Pour a quarter of the tomato sauce into base of each prepared dish, place half of the pasta rolls, seam-side down in each dish. Pour remaining tomato sauce over rolls, sprinkle each dish with the remaining mozzarella cheese.

6. Bake cannelloni, covered, in moderate oven 30 minutes. Uncover, bake further 15 minutes or until cheese melts and browns. Serve with a green salad, if desired.

Serves 8, per serving 40.3g fat, 2998kj