Preheat the oven to 190°C

Lightly grease an ovenproof dish with olive oil. Then bring a large saucepan of water to the boil, add a little olive oil and simmer the cannelloni uncovered for about 6 or 7 minutes until nearly cooked

In the meantime steam or boil the broccoli for 10 minutes until tender

Drain the pasta, rinse under cold water and reserve.

Drain the broccoli and leave to cool, then place into a food processor or blender and whizz until smooth and set aside

Place the breadcrumbs into a bowl and add the milk and oil and stir until softened.

At the ricotta, broccoli purée, not make, 60 mL of the Parmesan cheese and seasoning, then set aside

To make the sauce, heat the oil in a frying pan and add the onions and garlic then fry for about 6 minutes or until softened, then stir in the tomatoes, tomato purée, black olives, thyme and seasoning. Boil rapidly for 2 to 3 minutes then pour into the base of the dish

Spoon the cheese mixture into a piping bag fitted with a half inch nozzle carefully open up the cannelloni tubes, standing each one upright on a board pipe the filling into each tube.

Lay them in rows in the tomato sauce

Brush the tops of the cannelloni with a little olive oil and sprinkle over the remaining Parmesan cheese and pine nuts

Bake in the oven for about 25 to 30 minutes or until golden on top