Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
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Tips for freezing cooked cannelloni
Freeze individual cooked portions in ovenproof dishes or foil trays. Simply reduce the cooking time slightly when re-heating.
Make the recipe healthier by doubling the quantity of tomato sauce. Use to top cannelloni instead of creamy sauce. Sprinkle with breadcrumbs. To make it meaty, fill the cannelloni with a meat ragu or try adding some chopped fried bacon to the spinach mix.
Tips for freezing
Allow the cannelloni to cool at room temperature before covering well with cling film, then freeze. Always freeze on the day you make it. Defrost uncooked cannelloni in the fridge overnight, then cook as per recipe. To cook from frozen: heat oven to 160C/140C fan/gas 3 and cook, covered with foil, for 1 hr 25 mins. Remove foil, turn oven to 200C/180C fan/gas 6 and cook, uncovered, for 20-30 mins.