Mushroom & Ricotta Cannelloni

Step 1: Preheat oven to 200C and lightly grease a 2 litre ovenproof dish.

Step 2: In a medium frying pan, heat 1 tablespoon of the oil on medium and cook onion and garlic for 3 minutes until onion is softened and transfer to a large bowl.

Step 3: Heat remaining oil in same pan on high and cook mushrooms for 5 minutes or until browned and then stir in oregano.

Step 4: Strain mushrooms, reserving liquid and transfer mixture to bowl with onion and add spinach and ricotta and mix well.

Step 5: Place a quarter of the filling along the short side of each pasta sheet and then roll to enclose filling and arrange in dish.

Step 6: Spoon over the combined tomatoes, reserved mushroom liquid and stock and sprinkle with mozzarella and cover with foil.

Step 7: Bake cannelloni for 30 minutes and remove foil, then bake a further 15 minutes until pasta is tender and cheese is golden.

Step 8: Serve cannelloni topped with extra oregano.