Cannelloni is so simple and quick that it's a perfect "after work" meal.
I prefer to use fresh lasagne sheets (or cannelloni sheets if you can find them), they cook quicker and it means putting the filling in is much easier then trying to stuff them into the cannelloni tubes.
If you're feeling really organized then you could use homemade pasta sheets.
1 tablespoon olive oil
1 onion, finely diced
1 clove garlic, crushed
250g baby spinach
500g fresh ricotta
200g feta, crumbled
Zest of half a lemon
Pinch of grated nutmeg
700g jar of passata sauce - I used Leggos Garlic and Herb.
12 Fresh Lasagne sheets
1/2 cup (60g) grated cheese - I used a pizza mix that contains mozzarella and Parmesan.
1. Pre heat oven to 180 degrees. Heat oil in a fry pan over medium heat, add onion and garlic and cook for 3-4 mins or until onion has softened. Add spinach and cook until wilted. Set aside and allow to cool.
3. Take a baking tray and pour about 1/2 cup of passata sauce on the base. Spreading it out with a spoon. Separate the lasagne sheets and spread a few heaped tablespoons of ricotta mixture along the short end. Roll to enclose the filling and place seam side down in the baking tray. Repeat with remaining sheets. You don't have to be skimpy on the filling. I made 12 cannelloni and had a little filling left over. Pack them full.
4. Once you have rolled all your cannelloni, cover them with the remaining passata sauce. Cover the baking tray with foil and place in the oven. Cook for 30 mins.
After 30 mins remove the foil and sprinkle the cheese over the top. Cook for a further 15 minutes. Serve on a plate with a side salad.