Step 1

Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil for 15 minutes or until potato is tender; drain. Mash potato in a large bowl; season to taste.

Step 2

Meanwhile, boil, steam or microwave spinach until wilted; drain. When cool enough to handle, squeeze excess water from spinach.

Step 3

Add spinach to mashed potato with 150g feta, 2/3 cup pecorino, garlic and sage; season to taste.

Step 4

Place oil, passata, sugar, tomatoes and the water in a large saucepan over medium heat; bring to the boil. Reduce heat; simmer for 10 minutes or until reduced slightly.

Step 5

Meanwhile, preheat oven to 180°C.

Step 6

Using a large piping bag, fill cannelloni with potato mixture. Spread 1/2 cup sauce into a shallow 25cm x 32cm ovenproof dish; top with cannelloni, in a single layer, then top with remaining sauce, feta and pecorino. Cover dish with foil.

Step 7

Bake cannelloni for 30 minutes or until pasta is tender. Increase oven to 200°C, remove foil from dish; cook for a further 10 minutes or until golden.