Cannelloni with ricotta & spinach

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  Tomato sauce: Heat the olive oil in a high-sided frying pan.  Add the onion, celery and carrot and fry gently for 10 minutes until soft.  Add the garlic and continue to cook for a further 2 minutes. Add the tomatoes and simmer for 15 minutes.  Remove from the heat, stir in the fresh torn basil and season with salt and black pepper. Béchamel sauce: Melt the butter in a pan then, stir in the flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg. Assembling: Pre-heat the oven to 190°C/375°F/Gas Mark 5. Combine the filling ingredients. Season with salt and  black pepper and spoon or pipe the mixture into the cannelloni baking dish tubes. Place the tubes into a buttered baking dish. Spoon over the tomato sauce and then the béchamel sauce.  Sprinkle over the remaining parmesan cheese and cook for 30-40 minutes until golden.