Cannelloni filling

• 3 tabs olive oil
• 500g mince beef
• 250g frozen spinach, defrosted
• 3 tabs pesto sauce
• 3 cloves garlic crushed
• ½ cup pine nuts, toasted and roughly chopped
• 1/3 cup Orgran All Purpose Crumbs
• 2 tabs olive oil
• 1 egg

Sauce

• 2 (425g) tins diced tomatoes
• 2 tabs olive oil
• 2 tabs tomato paste
• 1 tsp dried basil
• 1 tsp dried thyme
• Dash red wine (optional)
• Handful chopped fresh parsley
• ½ cup grated parmesan cheese

Method

Preheat oven to 200 deg.  Grease large baking dish. Put 1 tab oil in a frypan and add the mince.  Cook until browned. In a separate small saucepan, brown the pine nuts in a little oil, about 5 mins.  Drain on paper towelling and then chop roughly. Combine pesto, garlic, pine nuts, crumbs, 2 tabs oil and egg in a bowl.  Add the mince and spinach and mix. Stuff each cannelloni shell with filling.

For the sauce, put tomatoes, oil, tomato paste, herbs and wine in a frypan.  Simmer for 20 mins. Pour half the sauce on the bottom of the baking dish, covering the whole dish.  Arrange the cannelloni in 1 layer on top of sauce.  Pour the remaining sauce over cannelloni, ensuring all pasta is covered.  Top with parsley and parmesan cheese.  Bake in the oven for 35-40 mins.