A chicken pasta bake that is sure to become a family favourite. Cannelloni is stuffed with chicken, herbs, breadcrumbs and cheese, then topped with passata and more cheese and baked till bubbly. Use cannelloni or large pasta shells for this dish.
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate cannelloni or shells and let stand, so they are not touching.
In large frying pan over medium heat, combine chicken, onion, egg and breadcrumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the grated mozzarella and Cheddar; cook until cheeses melt.
Fill shells with chicken mixture, using a tablespoon, and place in a 20x30cm baking dish. Cover the pasta with the passata and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.