Spinach & ricotta cannelloni

2. Preheat oven to moderate, 180°C. Lightly grease a large ovenproof dish.
   
3. Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender. Add spinach and basil and cook, stirring, for 1-2 minutes, until spinach wilts. Transfer to a bowl and cool. Stir in ricotta, parmesan and zest. Season to taste.
   
4. TOMATO SAUCE. Heat oil in a small saucepan on high. Saute garlic for 1 minute. Add passata, basil and sugar. Simmer for 10-15 minutes, until thickened slightly.
   
5. Spoon half the sauce over the base of prepared dish. Fill cannelloni tubes with ricotta mixture. Arrange filled cannelloni over sauce. Cover with remaining sauce. Sprinkle with extra parmesan. Cover with foil and bake for 20 minutes.
   
6. Remove foil and bake a further 20 minutes, until golden. Serve with rocket, pear and gorgonzola salad (recipe overleaf).

• If preferred, roll ricotta filling in fresh lasagne sheets and continue as directed.

Also in the mag this week:

True life

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• Reader recipe: Coffee & hazelnut slice by Rita Jefferies, Erina, NSW.