Spinach & ricotta cannelloni

• 400gBaby spinach
• 2 clovesGarlic, crushed
• 1 tbspOlive oil
• 500gPassata
• 1 tinChopped tomatoes
• 30gFresh basil
• 500gRicotta
• 1Egg
• 60gItalian-style hard cheese, finely grated
• 200gLasagne sheets, 12 sheets
• 1 ballMozzarella

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan) and boil a full kettle. Put the spinach in a colander in the sink and pour over just enough boiling water to wilt it. Pour the rest of the kettle into a wide pan, add a pinch of salt and keep it at a simmer. Crush the garlic.

2. 2

   Once the spinach is cool enough to handle, squeeze out as much water as you can, a handful at a time, then chop it finely.

3. 3

   Meanwhile, warm the oil in a saucepan and let half the garlic sizzle for a minute. Add the passata, chopped tomatoes, the finely chopped basil stalks and a pinch of salt, and simmer for 10 minutes, until slightly thickened.

   14 min, mostly hands-off

4. 4

   Mix the spinach with the ricotta, egg, the rest of the garlic, most of the hard cheese and plenty of salt and pepper.

5. 5

   Slide the lasagne sheets into the simmering water two or three at a time for 3 minutes, until floppy enough to roll, and lay them out on a clean tea towel.

6. 6

   Spoon a third of the sauce over the base of a baking dish. Spread a line of filling along the short edge of each sheet, roll it up and lay it seam-side down in the dish. Pack them in snugly in a single layer.

7. 7

   Spoon over the rest of the sauce, tear over the mozzarella and scatter with the rest of the hard cheese. Bake for 30 minutes, until bubbling and golden in patches.

   32 min, mostly hands-off

8. 8

   Scatter over the basil leaves. Serve after 5 minutes, or cool and portion into tubs for the fridge or freezer.