Spinach and Ricotta cannelloni

Serves 4

250g frozen spinach, chopped

225g Ricotta

2 egg yolks

2 garlic cloves, crushed

Pinch of nutmeg

100g mushrooms, finely chopped

1 onion, finely chopped

60g Cheddar, grated

Handful of fresh basil, chopped

Salt and black pepper

250g dried cannelloni tubes

600g tomato passata

2 tbsp olive oil

To serve:

Garlic bread Green salad

1 In a large bowl, combine the spinach, Ricotta, egg yolks, garlic, nutmeg, mushrooms, onion, 40g of the Cheddar and half of the basil. Season with some salt and black pepper.

2 Fill a freezer bag with the spinach and Ricotta mixture. Snip off one corner to form a piping bag and use this to fill the cannelloni tubes with the mixture. Place the tubes into a large baking dish in a single layer.

3 Pour the passata over the filled tubes, covering all of the pasta. Drizzle over the olive oil and season with black pepper. Sprinkle over the remaining basil and Cheddar. Cover the dish with tin foil and place in the fridge overnight.

4 When ready to cook, preheat the oven to 200˚C/180˚C fan/gas mark 6. Bake the cannelloni, covered, for 20 minutes. Uncover and bake for a further 20 minutes, or until the top is crisp and the pasta is tender when tested with a skewer. 5 Serve with garlic bread and a green salad.

Per Serving 449kcals, 16.7g fat (5.6g saturated), 53.5g carbs, 8.8g sugars, 23.6g protein, 2.3g fibre, 0.273g sodium