Cannelloni with ricotta and spinach

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Tomato sauce

1. Heat the olive oil in a high-sided frying pan.  Add the onion, celery and carrot and fry gently for 10 minutes until soft.  Add the garlic and continue to cook for a further 2 minutes. Add the tomatoes and simmer for 15 minutes.  Remove from the heat, stir in the fresh torn basil and season with salt and black pepper.

Béchamel sauce

1. Melt the butter in a pan then, stir in the flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg.

Assembling

1. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Combine the filling ingredients. Season with salt and  black pepper and spoon or pipe the mixture into the cannelloni baking dish tubes. Place the tubes into a buttered baking dish.
2. Spoon over the tomato sauce and then the béchamel sauce. Sprinkle over the remaining parmesan cheese and cook for 30-40 minutes until golden.