Spinach & Ricotta Cannelloni

Instructions

1. 1

   First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min.

2. 2

   Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes.

3. 3

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

4. 4

   Put the spinach in a large colander and pour over a kettle of boiling water to wilt it. When cool enough to handle squeeze out the excess water.

5. 5

   Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.

6. 6

   Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes (referenced as beans in ingredients).

7. 7

   Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella.

8. 8

   Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.