CANNELLONI

MAKES 12 PREP 10 MINS COOK 20 MINS

• 250g frozen spinach, thawed

• 250g firm ricotta

• ¹⁄³ cup finely grated parmesan, plus extra to serve

• 100g feta, crumbled

• ¹⁄³ cup finely chopped mint

• ½ cup frozen peas, defrosted

• 6 fresh lasagne sheets

• cooking oil spray

• 1 cup bottled tomato pasta sauce

1 Squeeze excess moisture from spinach. Chop coarsely. Place spinach in a large bowl with ricotta, parmesan, feta, mint and peas. Stir to combine. Season.

2 Cut each lasagne sheet into 2 rectangles 11cm x 15cm. Fill a heatproof bowl three-quarters full with boiling water. Working in batches, place lasagne rectangles in the water. Stand 1 min to soften slightly. Carefully remove rectangles from water. Place in a single layer on a clean tea towel. Pat dry.

3 Place lasagne rectangles on a work surface, with the short side in front of you. Place 2 tbsp ricotta mixture along the base of the short side. Roll up to form a tube. Repeat with remaining lasagne rectangles and ricotta mixture to make 12 cannelloni in total.

4 Spray a 4-hole (2-tbsp) sausage roll maker with oil.

5 Place 2 tsp water in each hole. Place 4 cannelloni, seam-side down, in holes. Cover cannelloni with a 12cm x 20cm piece of baking paper. Turn machine on. Close lid. Cook 7 mins or until pasta is tender. Transfer to a tray. Cover to keep warm. Turn machine off 5 mins to cool slightly. Repeat in batches with more water and remaining cannelloni.

6 Place pasta sauce in a microwave-safe bowl. Microwave on High (100%), in 30-second bursts, until heated through.

7 Serve cannelloni topped with pasta sauce and extra parmesan.