1

Preheat oven to 180°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add mince and garlic and cook, breaking up lumps, for 3–5 minutes or until mince is browned. Add tomatoes, paste and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 10–15 minutes or until thickened. Stir in spinach and basil and cook for 2 minutes. Cool.

2

Meanwhile, to make cheese sauce, melt spread in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring until smooth after each addition. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in ¼ cup (30g) cheddar.

3

Lightly spray a 2L (8 cup) capacity rectangular ovenproof dish with oil. Cut pasta sheets in half. Divide beef mixture into 8 portions, spoon 1 portion down the centre of each pasta piece, then roll up to enclose filling. Spread passata over base of prepared dish. Top with cannelloni, seam-side down, in a single layer. Pour over cheese sauce, sprinkle with parmesan and remaining grated cheddar. Bake for 30–35 minutes or until golden. Serve.