• Preheat oven to 200C/fan 180C/gas mark 6
  • Lightly oil baking dish
  • In a large bowl combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, mushrooms, onion, red pepper, salt and half the herbs
  • Fill the dry cannelloni tube with the spinach mixture, it's easier with a piping bag
  • Place the tube into baking dish in a single layer
  • Mix the passata with remaining herbs, sugar and white wine vinegar and season
  • Pour the passata mixture over the filled canneloni
  • Drizzle with olive oil and sprinkle with reserve Cheddar cheese and freshly ground black pepper
  • Cover with aluminium foil and bake in preheated oven for 20 minutes
  • Uncover and bake for a further 20 mintues, or until to top is crisp and pasta is tender when tested with a skewer