• 30g butter
  
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 3 bunches English spinach, trimmed, finely shredded
• 300g ricotta cheese
• 1 tablespoon fresh oregano leaves
• 250g Barilla Cannelloni
• 1/2 cup grated mozzarella
• 1/2 cup finely grated parmesan
  

Sauce

• 1 tablespoon olive oil
  
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 440g can peeled whole tomatoes
• 1/2 cup tomato pasta sauce
• 1 teaspoon dried oregano
• 2 teaspoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• Select all ingredients
  

1. Preheat oven to 200°C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool.
   
2. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper.
   
3. Make sauce: Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.
   
4. Lightly grease a 2-litre capacity casserole dish. Spread one-third of the sauce over base of dish.
   
5. Spoon spinach and ricotta mixture into cannelloni tubes. Place into dish. Spoon over remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until golden and tender.
   
6. Sprinkle herbs on top and serve hot.