It's very simple. In a bowl mix the mince, ricotta, chopped sun-dried tomatoes, chopped Basil and pepper.

Knead the stuffing. It can be prepared in advance and leave in the fridge.

Pour into a large pot the broth to warm up. The broth should not be much, about 3 cm. Filled cannelloni prepared stuffing. This can be done in half an hour before serving and leave in the fridge.

Drop the cannelloni in boiling broth. If all the cannelloni will not fit, cook in 2 hours. Cook for about 15 minutes.

At this time, make the pesto. In a blender put Basil, pine nuts, grated Parmesan, garlic and olive oil. Whisk. Then add a few tablespoons of broth in which the cooked cannelloni. The thickness of the sauce, adjust according to your taste. The sauce can be prepared in advance, and before serving dilute it with the broth, whisking in a blender.