Ingredients:

  • 500 g fresh spinach
  • 250 g ricotta cheese
  • Zest and juice of half a lemon
  • 6 basil leaves, roughly torn
  • 25 g Parmesan cheese, grated
  • 12 cannelloni tubes
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and finely sliced
  • 2 x 400 g tins chopped tomatoes
  • 30 g butter
  • 25 g plain flour
  • 250 ml milk
  • 25 g Parmesan cheese
  • Pinch of nutmeg

Instructions:

  1. Preheat your oven to 200°C (180°C fan / gas mark 6 / 400°F).
  2. Wilt the spinach by placing it in a colander and pouring boiling water over it. Leave to drain and cool.
  3. Make the tomato sauce by heating olive oil in a frying pan and sautéing sliced garlic for 1-2 minutes without browning. Add chopped tomatoes, bring to a boil, then turn off the heat.
  4. Prepare the cheese sauce by melting butter in a saucepan over low heat. Stir in flour and cook for 2 minutes. Gradually add milk, stirring constantly until smooth; incorporate Parmesan, nutmeg, salt, and pepper.
  5. For the filling, squeeze excess water from cooled spinach, chop roughly, and combine with ricotta, basil, lemon zest, and juice in a bowl. Season with salt and pepper.
  6. To assemble, pour half the tomato sauce into a large ovenproof dish. Fill cannelloni tubes with about 2 tablespoons of the mixture and arrange them in the dish, seam side down. Cover with remaining tomato sauce and cheese sauce.
  7. Bake for 20 minutes until golden and bubbling. Serve with a side salad and optional garlic bread.