Method

1. Heat the olive oil in a large, deep-sided frying pan and add the roughly chopped onion. Cook gently for 10 minutes until softened and translucent. Add the finely chopped garlic for the final 2 minutes.

2. Add the sun-dried tomatoes and Quorn mince, heating through for 3 minutes. Take the chopped leaf spinach and add to the pan, covering and leaving over a low heat for about 1 minute or until the spinach is just wilted. Do not be tempted to overcook the spinach.

3. Give the mixture a stir and remove from the heat, leaving to cool slightly (about 5 minutes).

4. Stir in the cream cheese and basil and season well.

5. Fill a piping bag with the Quorn mixture, or use a spoon, and fill each cannelloni tube.

6. Arrange the cannelloni in an ovenproof dish and pour over the savoury white sauce to completely cover the pasta.

7. Sprinkle over the Parmesan and bake in the oven for 45-50 minutes.

Cook's tip - The quorn filling and white sauce can be used for lasagne too.