Stuffed Pasta Bake

Heat the olive oil in a large saucepan over a medium-high heat and saute the onion, carrot and celery with some seasoning for 6-7 minutes until soft.

Add the garlic and cook for 1 minute before adding the minced meats. Brown well all over then add the wine and reduce for 1 minute.

Add the stock, bring to the boil then reduce to a simmer. Stir in the oregano, bay leaf and nutmeg along with some salt and pepper.

Cover the saucepan and simmer for 15 minutes, then uncover and reduce until there is almost no liquid left.

Discard the bay leaf then remove the mixture and set to one side to cool. In a separate bowl, combine the passata and cream until smooth.

Transfer the cooling meat mixture to a large mixing bowl and stir in the parmesan and egg yolks and mix well.

Cut the pasta sheets crosswise into 13cm long pieces and cook them in batches in salted boiling water for 1-2 minutes until 'al dente. ' Drain and dry one side on kitchen paper.

Spoon the meat mixture into the centres and roll the sheets to enclose the filling.

Butter a glass ovenproof baking dish with the butter, then transfer the cannelloni, seam side down into the dish and arrange in a row.

Pre-heat the oven to 200°C | 400F | gas 6.

Pour the cream and passata mixture around the edges and on top of the cannelloni. Sprinkle the top of the cannelloni with the cheddar.