Spinach & Ricotta Cannelloni

Alright, let's start by making that rich and flavorful tomato sauce. Grab a large pan and pour in a good splash of olive oil,just enough to gently coat the base. Turn your heat to medium and add the garlic, letting it sizzle away for about 1 minute. You'll want to watch it carefully here so it softens and releases its aroma without turning brown. Once the garlic is fragrant, sprinkle in the caster sugar, then pour in the red wine vinegar and the chopped tomatoes. Give everything a good stir to combine. Now, season it with a pinch of salt and pepper to balance the sweetness and acidity. Let this simmer gently for about 20 minutes, stirring every now and then to prevent it from sticking to the pan. You'll notice the sauce thickening beautifully and the flavors melding together. Just before you take it off the heat, tear in those fresh basil leaves to infuse that lovely herby aroma. Once ready, spoon the sauce evenly into two or more shallow oven safe dishes,this is great if you want to freeze portions for later (I'll share some tips on that below!). Set these aside for now as we move on to the creamy sauce.

Next up, let's whip together the mascarpone sauce. In a bowl, beat the mascarpone cheese with the milk until you get a smooth, luscious mixture that's easy to pour. Season it lightly with salt and pepper, tasting as you go to make sure it's just right. Set this creamy sauce aside too, so it's ready to go when you assemble the cannelloni.

Now, onto the spinach. Place the spinach in a large colander or sieve,depending on how much you have, you might want to do this in batches to make sure it wilts evenly. Boil a kettle of water and pour it straight over the spinach, letting the heat gently wilt those leaves. This only takes a minute or two. Once the spinach is cooled enough to handle, grab handfuls and squeeze firmly to get rid of as much water as possible,this step is key to avoid soggy filling later on. Roughly chop the spinach and transfer it to a large bowl. Add in 100 grams of freshly grated Parmesan cheese and the ricotta, stirring everything together. Now, season generously with salt, freshly ground black pepper, and a pinch of nutmeg,this little touch adds a warm subtle spice that really lifts the filling. Give it a good mix so all those flavors come together nicely.

Preheat your oven to 200 degrees Celsius (or 180 degrees Celsius fan , gas mark 6). It's time to fill the cannelloni tubes! If you have a piping bag, great,fill it with the spinach and ricotta mixture and gently squeeze the filling into each tube. No piping bag? No worries! Just use a clean plastic food bag, snip off one corner, and pipe away that way. Carefully lay the filled tubes side by side on top of the tomato sauce in your ovenproof dishes. Pour or spoon the mascarpone sauce evenly over the top,this creamy layer adds such a lovely richness. Finally, sprinkle with a generous handful of Parmesan and shredded mozzarella cheese to create a golden, bubbly topping when baked.

Here's a handy tip: you can freeze the cannelloni at this stage, uncooked, to bake later. Alternatively, you can bake it first and then freeze the cooked dish,either way works perfectly for a make ahead meal. Bake your cannelloni in the preheated oven for about 30 to 35 minutes . You're looking for a beautiful golden color on top with bubbling sauce around the edges,this means it's perfectly cooked and ready to enjoy. When it's done, pull it out of the oven and let it rest for about 5 minutes. This little pause helps everything settle, making it easier to serve and enjoy. Now, dig in and savor every cheesy, herby bite!