Baked Cannelloni Milanese

1 pound ground pork and veil mixture
� cup breadcrumbs
2-� cups Parmigiano cheese grated
2 eggs beaten
1-teaspoon oregano
12 to 15 cannelloni tubes
1-pound fresh ricotta
� cup grated mozzarella
5 cups of your favorite marinara sauce
Salt and pepper to taste.

Preheat oven to 350-degrees. Lightly grease a baking pan large enough to hold the tubes in one layer.

Combine the meat, � cup grated Parmigiano, egg and oregano in a bowl. Season.

Stuff cannelloni tubes with mixture. Spoon tomato sauce over the bottom of a baking dish. Arrange stuffed cannelloni into the pan. Cover with remaining sauce.

Spread the ricotta evenly over the pasta.

Mix the mozzarella with remaining Parmigiano and place it evenly over the ricotta.

Cover and bake for one hour. Uncover and bake for 15 minutes. Let cool 5 minutes, cut into squares and serve.