1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm x 30cm ovenproof dish with oil. Heat half the oil in a large non-stick frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add beef and cook, breaking up any lumps, for 5 minutes or until browned.

2

Add paste and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until thickened. Transfer to a bowl. Cool.

3

Meanwhile, heat remaining oil in same pan over medium heat. Add garlic and basil and cook, stirring, for 1 minute. Add pasta sauce and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.

4

Place cannelloni sheets on a flat surface. Divide beef mixture along centre of each sheet. Roll to enclose filling. Spoon one-quarter of pasta sauce mixture over base of prepared dish. Place cannelloni, seam-side down, on top of pasta sauce mixture in dish. Spoon remaining pasta sauce mixture over cannelloni. Cover with foil and bake for 30 minutes. Sprinkle with cheese and bake for 10 minutes or until cheese is melted and golden. Serve.