Prawn cannelloni

1 Preheat oven to 200°C. Lightly grease a 7cm-deep, 18x25cm (base) ovenproof dish. To make white sauce, melt spread in a saucepan over a medium heat. Add flour. Stir. Cook until bubbly. Remove from heat. Add milk slowly, whisking constantly. Return to heat and bring to the boil, stirring constantly. Add prawns, reduce heat and simmer for 1-2 minutes, until prawns are cooked through and pink.

2 Spoon one-third of the tomato pasta sauce into prepared dish. To make cannelloni, cut pasta sheets in half. Spoon quarter cupfuls of seafood mixture along short edge of pasta. Roll up. Place in prepared dish. Repeat with remaining pasta and mixture.

3 Pour remaining tomato sauce over cannelloni. Top with white sauce. Sprinkle with parmesan. Bake for 15-20 minutes or until pasta is tender. Serve with steamed greens.