Spinach & Ricotta Cannelloni

Instructions

1- First make the tomato sauce.

2- Heat the oil in a large pan and fry the garlic for 1 min.

3- Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick.

4- Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below).

5- Set aside.

6- Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

7- Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches).

8- When cool enough to handle squeeze out the excess water.

9- Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta.

10- Season well with salt, pepper and the nutmeg.

11- Heat oven to 200C/180C fan/gas 6.

12- Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.

13- Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce.

14- Top with Parmesan and mozzarella.

15- You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze.

16- Bake for 30-35 mins until golden and bubbling.

17- Remove from oven and let stand for 5 mins before serving.