Spinach & three cheese cannelloni

• 1 tbsp olive oil↗ tbsp
• garlic cloves↗3

  finely sliced

• pinch golden caster sugar↗
• 1 tbsp red wine vinegar↗ tbsp
• 1 tsp dried oregano↗ tsp
• 2 x 400g cans chopped tomato g
• spinach↗500g g

  washed

• soft rindless goat's cheese↗300g g
• parmesan↗100g g

  (or vegetarian alternative), finely grated

• pinch grated nutmeg↗
• dried cannelloni↗200g g

  tubes

• 1 ball mozzarella↗

  sliced

Step-by-step instructions

1. 1

   First make 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. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.

2. 2

   Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.

3. 3

   Tip the spinach into a food processor and pulse to chop, then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. 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. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month – defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.