Ingredients

• 1 bunch silverbeet, stems and veins removed, coarsely chopped
• 2 tsp olive oil
• 1 brown onion, finely chopped
• 4 slices hot pancetta, finely chopped
• 500g fresh ricotta
• 1/4 cup (40g) toasted pine nuts
• 16 cannelloni tubes
• 700g btl tomato passata
• 50g butter
• 1/4 cup (35g) plain flour
• 2 cups (500ml) milk
• 2 cups (200g) Perfect Italiano Perfect Bakes cheese
• Mixed salad leaves, to serve

Method

• Step 1 Preheat oven to 180C. Heat a large saucepan over high heat. Cook silverbeet leaves, stirring, for 3-4 minutes or until leaves wilt and are bright green. Drain. Set aside to cool. Squeeze excess liquid from silverbeet, finely chop the leaves and place in a large bowl.
• Step 2 Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and pancetta; cook, stirring, for 5 minutes or until onion softens. Add the onion mixture to the silverbeet with the ricotta and pine nuts. Season with salt and pepper. Stir to combine.
• Step 3 Use a teaspoon to spoon silverbeet or pipe mixture using a piping bag and distribute evenly among the cannelloni tubes.
• Step 4 Lightly grease a 10 cup (2.5 litre) capacity ovenproof dish. Spoon half the tomato passata evenly over the prepared dish. Arrange the cannelloni tubes, in a single layer, over the passata. Spoon over remaining passata.
• Step 5 Melt butter in a large saucepan over high heat until foaming. Add the flour; cook, stirring, for 1 minute or until mixture is slightly grainy. Add the milk and stir with a balloon whisk until smooth. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add half the cheese and season with salt and pepper. Stir to combine. Pour the hot sauce over the cannelloni. Sprinkle evenly with remaining cheese. Bake for 30 minutes or until cannelloni is tender. Set aside for 10 minutes to cool slightly before serving with mixed salad leaves.