Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter

You'll need about 18 squares, 4 x 4-inch

Cook the pieces of pasta, a few at a time if necessary, until al dente

Drain and rinse under cold water, then lay out on paper towels

Preheat the oven to 400?F

Mix the ricotta, Parmesan, bread crumbs, oregano and watercress

Add seasoning and a little grated nutmeg to taste, then stir the mixture to make sure all the ingredients are thoroughly combined

Butter a shallow ovenproof dish

Place some of the cheese mixture on a piece of pasta, then roll it up into a neat tube and place in the dish with the seam side down

Repeat with the remaining pasta and filling

Ladle the tomato sauce over the cannelloni, then top with the mozzarella

Bake for 25-30 minutes, until the cheese has melted and browned

Use scissors to shred the basil leaves and soft stems and sprinkle over the cannelloni

Serve at once.