Step 1

Preheat oven to 180°C. Combine the spinach, ricotta, feta, green shallot, garlic and nutmeg in a large bowl, and season with salt and pepper.

Step 2

Use a teaspoon to firmly fill each cannelloni tube with spinach mixture. (Alternatively, spoon spinach mixture into a piping bag fitted with a 2cm-diameter nozzle and pipe into pasta tubes.) Place the cannelloni in a single layer in the base of a 19 x 30cm (base measurement) ovenproof baking dish.

Step 3

Pour tomato over cannelloni to evenly cover. Sprinkle with mozzarella. Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 10 minutes or until pasta is tender and mozzarella is golden brown. Remove from oven. Set aside for 5 minutes to set.

Step 4

Divide cannelloni among serving plates and serve immediately with mixed salad leaves.