Spinach & three-cheese cannelloni

A great make-ahead veggie main if you are out for the day – just pop in the oven when you get back.

Serves 4 Prep 25 mins Cook 1 hr

FOR THE TOMATO SAUCE

1 tbsp olive oil

3 garlic cloves, finely sliced pinch golden caster sugar

1 tbsp red wine vinegar

1 tsp dried oregano

2 x 400g cans chopped tomatoes

FOR THE FILLING

500g spinach, washed

300g soft rindless goat’s cheese

100g parmesan, finely grated pinch grated nutmeg

200g dried cannelloni tubes

1 ball mozzarella, sliced

1 For 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 for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.

2 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.

3 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 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 one month (defrost completely before cooking) or stored in the fridge for two days. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve straight from the dish.

PER SERVING

660 kcals, fat 39g, saturates 22g, carbs 49g, sugars 10g, fibre 6g, protein 32g, salt 2.3g