Instruction

• First make the tomato sauce
• Heat the oil in a large pan and fry the garlic for 1 min
• 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 (see Tips for freezing, below)
• Set aside
• Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside
• 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)
• When cool enough to handle squeeze out the excess water
• Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta
• Season well with salt, pepper and the nutmeg
• 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
• Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce
• Top with Parmesan and mozzarella
• You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze
• Bake for 30-35 mins until golden and bubbling
• Remove from oven and let stand for 5 mins before serving