Cannelloni is one of those dishes that I’ve always wanted to attempt but never made the time to. With a few bunches of silver beet in the fridge that needed to be used, I thought now was as good a time as any to try. I read a few different recipes in my trusty Italian handbook as a guide, but came up with my own version of the dish. I didn’t follow the traditional process as it was a little fiddly for the time I had to complete but I don’t believe it affected the overall flavour of the cannelloni at all. The amount of spinach makes it quite ‘meaty’ – definitely a hearty winter meal. If you’re short on time then pre-made fresh lasagne sheets and pre-made pasta sauce would substitute nicely. And you can make this one ahead of time and keep in the fridge or freezer to reheat in the oven when needed.