Simmer wilted spinach
and double cream together until piping
hot, then season with salt, pepper and
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.
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.
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.