Mini-Cannelloni with Roasted Sweet Potatoes and Buffalo Mozzarella

When I used to make cannelloni, I would struggle because the rolls usually didn’t fit neatly into the baking pan. The whole process has become a lot more relaxed since I’ve started cutting the cannelloni into pieces and putting them into the dish haphazardly. If you’re making the mini-cannelloni for a special dinner, you can do a lot of the prep in advance. You can prepare the filling the day before and roll the lasagna sheets around it. Cover, and store the rolls in the refrigerator.