Heat oil in a wok or fry pan, saute leek, broccoli and mushrooms until just tender. Add bok choy and pineapple mixture, stir-fry until sauce thickens. 125g Mozzarella Cheese Remove stalks from silverbeet and rinse leaves. Plunge leaves into a saucepan of boiling water and simmer for 1 minute. Drain and cool.
Squeeze leaves to remove excess water.
Roughly chop cooked silverbeet, place in a bowl, combine with egg, cottage cheese, nutmeg, salt and pepper. Spoon silverbeet mixture into cannelloni shells. Line an ovenproof dish with 1 cup tomato pasta sauce. Arrange filled cannelloni shells into dish. Pour remaining tomato pasta sauce over the cannelloni.