Ricotta And Spinach Cannelloni Recipe

• 2 Tbsp. extra virgin extra virgin olive oil
• 1/2 med onion finely minced
• 3 x garlic cloves, peeled and crushed
• 300 ml tomato puree
• 1/2 tsp sugar
• 1 bn spinach or possibly 100g cooked
• 250 gm ricotta cheese
• 25 gm parmesan
• 20 gm butter or possibly margarine
• 30 gm cornflour
• 300 ml reduced fat lowfat milk
• 1/4 tsp grnd mace or possibly nutmeg
• 1 c. minced parsley
• 10 x cannelloni tubes, (the kind which do not need pre-cooking)
•     Salt and Pepper to season

Directions