Preheat oven to 220C fan-forced. Place tomatoes in a food processor and process until roughly chopped. Transfer to a bowl, stir in oil, then season with salt and pepper.
Place ricotta, 20g parmesan and rocket dip in a bowl. Tear over half the bocconcini, season, then stir to combine.
Dip each cannelloni sheet in a bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in a line in centre following long edge. Roll sheets up to enclose filling. Makes 8 tubes.
Spread half the tomato mixture over base of a 20cm x 30cm shallow ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes.
Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.
Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.