Spinach & Ricotta Cannelloni

Instructions

1. <b>First make the tomato sauce</b>
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 put the sauce shallow ovenproof dishes and set aside.
5. <b>For topping</b>
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. <b>For filling</b>
9. When cool enough to handle squeeze out the excess water.
10. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta.
11. Season well with salt, pepper and the nutmeg.
12. Heat oven to 200C electric oven/180C fan oven
13. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
14. Lay the tubes, side by side, on top of the tomato sauce
15. Spoon over the mascarpone sauce.
16. Top with Parmesan and mozzarella.
17. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze.
18. Bake for 30-35 mins until golden and bubbling.
19. Remove from oven and let stand for 5 mins before serving.

• Servings : 4
• Recipe Type : DinnerLunch
• Ingredient : Cannelloni, Garlic, Mascaponi, Milk, Mozzarella, Nutmeg, Olive Oil, Parmesan, Red Wine Vinegar, Ricotta, Spinach, Tomatoes