Spinach and beef cannelloni

Preheat oven to 180°C.

Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

Add the wine and bring to the boil. Add the Heinz Big Red tomato soup and stir to combine. Bring to a simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and stir to combine. Set aside for 30 minutes to cool.

Meanwhile, to make the cheese sauce, melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes until mixture bubbles and becomes slightly grainy.

Add the milk and use a balloon whisk to stir until well combined. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the parmesan and half the cheddar and stir until cheeses melt and sauce is smooth. Taste and season with salt and pepper.

Spoon three-quarters of the beef mixture among cannelloni tubes. Spoon half the remaining sauce over the base of a 3 litre (12 cup) capacity ovenproof dish. Arrange the cannelloni tubes over the base. Pour remaining sauce over the cannelloni and pour over the cheese sauce. Sprinkle with remaining cheese.

Bake in preheated oven for 30 minutes or until pasta is tender and cheese melts and is golden brown. Remove from oven and set aside for 5 minutes to rest. Serve with mixed salad leaves, if desired.