Beef Spinach & Ricotta Cannelloni

Ingredients:
60 g Brand Butter
1/3 cup Plain Flour
2 cups Milk
500 g Frozen Chopped Spinach, thawed
1 kg Beef Mince
500 g Fresh Ricotta, from the deli
1 cup Shredded Parmesan
400 g Instant Dried Cannelloni
1 L (4 cups) Tomato Passata
3 cups Grated Pizza Cheese
Baby Rocket Leaves, to serve


how to make it:

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.