Spinach and Ricotta Cannelloni

Our lovely friends recently had a new bub so i wanted to cook them a meal. This is great dish as you can make it to refrigerate or freeze, and then it can be put in the oven to bake when required. Much nicer then reheating a meal that has already been cooked then frozen.

I love spinach and ricotta cannelloni, its one of those dishes i would always order for lunch in a cafe. And was something i could not quite get right when baking myself. But now i have found a recipe i love.
I have adapted from this recipe i found online Spinach and Cheese Cannelloni. Of course i made a double batch - some for us to enjoy as well.

I replaced the frozen spinach with fresh English spinach - one bunch - which i wilt in a pan with some butter, squeeze out excess liquid and the chop finely.
For the tomato sauce i make my own with the classic ingredients of onion, garlic, tomato paste, tomato puree and tinned tomatoes. Plus fresh herbs and seasoning of course.
And to top the dish off i make a classic cheese sauce made the usual way with butter, cornflour, milk and cheese.