Created by ImPat on July 23, 2018
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.