Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter

You'll need about 18 squares, 4 x 4-inches

Cook the pieces of pasta, a few at a time if necessary, until al dente

Drain and rinse under cold water, then lay out on double-thick paper towels

Preheat the oven to 350? F

To make filling, heat oil in a frying pan over a medium heat

Add garlic, green onions and leeks and cook, stirring frequently, for 4 minutes or until leeks are soft

Add red pepper and spinach and cook, stirring frequently, for 3 minutes or until spinach wilts

Drain off liquid

Transfer vegetable mixture to a large bowl, add ricotta cheese, sweet corn and paprika and mix well to combine

Spoon filling into cannelloni tubes and place tubes side-by- side in a large, greased ovenproof dish

Set aside

To make sauce, heat oil in a saucepan over a medium heat

Add onion and cook, stirring frequently, for 3 minutes or until onion is soft

Stir in tomato puree and wine, and simmer for 4 minutes

Pour sauce over cannelloni tubes, sprinkle with mozzarella cheese and bake for 40 minutes or until pasta is tender and cheese is golden.