Ingredients

• FOR THE TOMATO SAUCE
• 1 & 1/2 tbsp olive oil
• 5 garlic cloves, finely sliced
• pinch golden caster sugar
• 1 & 1/2 tbsp red wine vinegar
• 1 & 1/2 tsp dried oregano
• 3 x 400g cans chopped tomato
• FOR THE FILLING
• 750g spinach, washed
• 450g soft rindless goat's cheese
• 150g Parmesan, finely grated
• pinch grated nutmeg
• 300g dried cannelloni tubes
• 2 balls mozzarella, sliced

Directions

1. The Tomato Sauce: Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano.

2. Simmer for a moment, then tip in the tomatoes and season.

3. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.

4. Filling: Heat oven to 200C/fan 180C/gas 6.

5. Microwave the spinach, as directed, to wilt it. Pour over cold water to cool it down. Squeeze the water out of the spinach.

6. Tip the spinach into a food processor and pulse to chop.

7. Then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper & nutmeg, then blitz until everything is finely chopped.

8. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish.

9. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan.

10. (The cannelloni can now be frozen for up to 1 month – defrost completely before cooking).

11. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish

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