Roasted Pepper & Caramelized Onion Cannelloni

Preheat oven to 350 degrees. Put the peppers in a medium roasting tin. Drizzle with olive oil and a little sprinkle of sea salt. Roast for 35 to 40 minutes or until soft and slightly charred. Remove from oven and let cool enough to handle. Remove the stems and the seeds and roughly chop the peppers.

Meanwhile, heat a medium skillet set over a medium heat. Add the olive oil and sliced onions. Cool for about 5-8 minutes until browned. Turn heat to low and continue cooking until onion are completely soft and browned. Remove from heat and set aside.

Add pasta sheets to a boiling pot of water and cook for 10 minutes. Remove, drain and rinse. Set aside.

To assemble the pasta sheets, lay them out on a chopping board or the surface of your choice. Next, on each sheet spoon a small amount of the caramelized onions and roasted peppers. Smooth a generous amount of the tomato sauce over each pasta sheet and then sprinkle over mozzarella and parmesan cheese. I fold in two opposite corners diagonally and they don't usually have any problem staying shut. Now use your remaining sauce to spoon all over the tops of the cannelloni, top with cheese and sprinkle over the parsley.

Bake in a preheated 350 degree oven for around 30 minutes or until slightly golden brown. Be careful not to over bake, or they will be dry. Remove from oven and let sit a few minutes before serving.