Italian beef, spinach & ricotta cannelloni

Method

• 1
  Preheat oven to 200°C or 180°C fan. Grease two 26cm square ovenproof dishes.
• 2
  Melt butter in a saucepan over low heat. Add flour. Cook, stirring, for 2 mins. Gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat and season to taste.
• 3
  Squeeze excess moisture from the spinach. Place in a large bowl with the mince, ricotta and parmesan. Season and mix to combine. Fill cannelloni tubes with beef mixture.
• 4
  Divide white sauce between dishes. Spread over base. Arrange cannelloni tubes in a single layer. Spoon over passata. Top with cheese.
• 5
  Cover with foil and bake for 1 hr or until pasta is tender and cheese is golden. Serve with rocket leaves.