Mushroom & Spinach Cannelloni (v)

 pServes 6

1tbsp olive oil
500g mixed mushrooms, such as shitake and chestnut, roughly chopped
3 garlic cloves, peeled and crushed
225g baby spinach, roughly chopped
salt and pepper, to season
400g can chopped tomatoes, drained and juice discarded
2tbsp pesto
75g freshly grated Parmesan cheese
12 cannelloni tubes

For the sauce
75g butter
75g plain flour
900ml hot milk
100ml double cream
2tbsp pesto

Heat the oil in a frying pan.  Add the mushrooms, and fry for 2 mins or until just cooked.  Add the garlic and spinach is just wilted.  Season and set aside to cool.
Melt the butter in a saucepan, whisk in the flour, and cook for 1 min.
Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil.  Season, remove from the heat, and stir in the pesto.
Add the tomatoes to the cooled mushroom mixture, with the pesto and 1/3 of the Parmesan.  Stir until combined.
Preheat the oven to 200, gas mark 6.  Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling.
Spoon 1/3 of the sauce into an ovenproof dish and arrange the filled cannelloni on top in rows.  Pour on the remaining sauce and sprinkle with the rest of the grated Parmesan cheese.
Bake for 30-35 mins or until golden brown and bubbling.