|Instant cannelloni tubes||12|
|Cheese||250 Gram, grated|
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Onions spring||2 , finely chopped|
|Leeks||2 , thinly sliced|
|Pepper red||To Taste, sliced|
|Spinach||500 Gram, chopped|
|Cheese||200 Gram, drained|
|Sweet corn||300 Gram|
|Ground paprika||2 Teaspoon|
|Olive oil||1 Teaspoon|
|Onion||1 , chopped|
|Tomato puree||500 Gram|
|Dry white wine||2 Tablespoon|
To make filling, heat oil in a frying pan over a medium heat.
Add garlic, spring onions and leeks and cook, stirring, for 4 minutes or until leeks are soft.
Add red pepper and spinach and cook, stirring, for 3 minutes or until spinach wilts.
Drain off liquid.
Transfer vegetable mixture to a large bowl, add cheese, sweet corn and paprika and mix well to combine.
Spoon filling into cannelloni tubes and place tubes side by side in a greased large ovenproof dish.
To make sauce, heat oil in a saucepan over a medium heat.
Add onion and cook, stirring, for 3 minutes or until onion is soft.
Stir in tomato puree and wine, bring to simmering and simmer for 4 minutes.
Pour sauce over cannelloni tubes, sprinkle with cheese and bake for 40 minutes or until pasta is tender and cheese is golden.