Heat oil in a saucepan over high heat, add mince and cook for 5 minutes or until browned. Add Leggo’s Passata, season to taste and bring to the boil. Simmer for 5 minutes.
Meanwhile, combine ricotta, spinach, spring onions, egg, parmesan and parsley in a large bowl and season to taste.
Spread half of the cooked mince mixture over the base of a 30cm x 20cm baking dish. Spread 1/3 cup of the ricotta mixture along the long edge of a lasagne sheet and roll up to enclose filling. Place cannelloni, seam side down into dish and repeat with remaining lasagne sheets and ricotta filling.
Spread remaining meat sauce over the cannelloni and sprinkle with cheese. Bake in a preheated oven at 180°C for 30-35 minutes or until cheese is golden. Stand for 10 minutes before cutting. Serve with a crisp garden salad and crusty bread.