Spinach & ricotta cannelloni

150g butter
1 garlic, halved
½ a teacup of plain flour
600ml milk
a pinch of mixed spice
1 tbsp grated parmesan

olive oil

¼ of a carrot , grated
a couple of stems of parsley , chopped
¼ of a celery stick, chopped
400g tin of chopped tomatoes
1 handful of basil leaves

500g cooked spinich (frozen is fine)
300g ricotta

1 egg , beaten
2 tbsp grated parmesan
18 cannelloni tubes

Heat the oven to 190C/170C/gas 5. Heat the butter gently, add the garlic. Add the flour, stirring all the time, then the milk. Stir until the béchamel sauce thickens. Add the spice and Parmesan. Remove garlic and season.
To make the Napoli sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and half a cup of water, simmer for 20 minutes.
For the filling, mix the spinach and ricotta with the egg and the Parmesan. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray. Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top. Bake for 30-40 minutes.