Spinach and Ricotta Ove Pasta

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Recipe's preparation

Preheat oven to 190°C. Set aside a ceramic baking dish (23 x 31 cm).
Place onion and garlic into mixing bowl and chop "Blend" 3 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Add oil and sage and cook "Sous-vide" 5 min/100°C/speed 1, without measuring cup.
Add tomatoes, tomato paste, water and stock paste. "Slow Cooking" 10 min/Varoma/speed 2
Place spinach into mixing bowl and "Blend" 3 sec/speed 6.
Add ricotta, feta salt, pepper, nutmeg and blend "Blend" 10 sec/speed 4. Set aside in mixing bowl to cool for 5 minutes or until cool enough to handle.
Transfer mixture into a piping bag fitted with a plain nozzle (1.5 cm). Pipe mixture into cannelloni tubes. Arrange filled cannelloni in baking dish, then cover with remaining tomato sauce (see Tips). Cover with aluminium foil and bake for 25-30 minutes (190°C), until pasta has softened. Remove aluminium foil and bake for a further 10 minutes or until cooked.
Set aside a plate lined with paper towel. Place a frying pan over medium-high heat. Add 2 tablespoons oil, then fry sage leaves for 1-2 minutes, until crisp. Transfer onto prepared plate to drain. Top cannelloni with pine nuts, cooked bacon pieces and crisp sage leaves to serve.