Spinach & Ricotta Cannelloni

Ingredients

• 1½ tbsp olive oil
• 4 clove garlic
• 1½ tbsp granulated sugar
• 1 tbsp red wine vinegar
• 2 can canned chopped tomatoes
• ½ bunch fresh basil leaves
• 1 tub mascarpone
• 1½ tbsp milk
• 42½ g Parmesan cheese
• 1 mozzarella cheese
• 500 g fresh spinach
• 1½ tub ricotta cheese
• 1 pinch nutmeg
• 200 g cannelloni tubes
• 1 pinch salt
• 1 pinch black pepper

Steps

1. To make the tomato sauce, heat olive oil in a large pan, fry garlic for 1 minute. Add sugar, vinegar, chopped tomatoes, and seasoning; simmer for 20 minutes until thick. Stir in basil and divide sauce into ovenproof dishes.
2. Prepare the mascarpone sauce by beating mascarpone with milk until smooth; season and set aside.
3. Wilt spinach by pouring boiling water over it in a colander. Once cool, squeeze out excess water and roughly chop.
4. In a large bowl, combine chopped spinach, 50g Parmesan, ricotta, salt, pepper, and nutmeg.
5. Preheat oven to 200C/180C fan/gas 6. Fill cannelloni tubes with the spinach-ricotta mixture using a piping bag or a plastic bag with a snipped corner.
6. Arrange filled cannelloni tubes over the tomato sauce. Spoon mascarpone sauce over the cannelloni, then top with remaining Parmesan and sliced mozzarella.
7. Bake for 30-35 minutes, or until golden and bubbling. Let stand for 5 minutes before serving.