1. Preheat oven to 175 °C (350 °F).
2. In a bowl, combine mascarpone, Parmesan, eggs, basil and garlic. Season with pepper to taste and stir to combine.
3. Spread sauce over the bottom of a 33 cm x 23 cm (13 in x 9 in) baking dish.
4. Using a table knife, stuff cannelloni with cheese mixture, placing each in the baking dish.
5. Cover with remaining sauce. Spread remaining cheese and bake for 30 minutes or until pasta is cooked and cheese is golden.
6. Serve cannelloni with arugula salad drizzled with olive oil and balsamic vinegar.

Chef’s Secret: Do not add salt to the cheese mixture as the Parmesan is already salty.