BAKED CANNELLONI

A family favourite – always. Make double the amount and freeze one half uncooked, ready for when you don’t have enough time to cook dinner from scratch. It also makes a welcome gift – giving food is giving life.

SERVES 4-6 BECHAMEL H

120g unsalted butter, cut into cubes, plus extra for greasing

H 90g plain flour

H ½ small nutmeg, finely grated

H 1 litre whole milk

H sea salt and black pepper

BEEF, RICOTTA AND

SPINACH FILLING

H 60ml extra virgin olive oil

H 1 onion, finely chopped

H 300g minced beef

H 1 tbsp sundried tomato paste

H 250g ricotta

H ½ nutmeg, finely grated

H 300g spinach, coarsely chopped

H 100g grated parmesan, plus 50g extra for sprinkling, to finish

H 20g mixed fresh herbs (parsley, thyme and basil), chopped

H 5 fresh lasagne sheets, cut into 15cm x 12cm rectangles

H 400g can cherry tomatoes

H 1 ball of mozzarella, torn

H Preheat the oven to 180C/160C fan/gas 4. Grease an ovenproof baking dish, approximately

20cm x 30cm.

H For the béchamel, combine the butter, flour and nutmeg in a saucepan on a low heat. Whisk until the mixture begins to brown. Gradually add the milk, whisking constantly until smooth, then bring the mixture to a simmer. Remove from the heat, season to taste and continue stirring for a few minutes until thickened. Set aside. H For the beef filling, heat the oil in a large saucepan over a low heat. Add the onion and stir occasionally until translucent.

H Add the beef, season to taste and cook, stirring occasionally, until browned, then mix in the sundried tomato paste. Cool, then add the ricotta, nutmeg and 2 tbsps of the béchamel, stirring to combine. Fold in the spinach, parmesan and mixed herbs.

H Lay a lasagne sheet on a flat surface, top with 2 tbsp of the beef and ricotta filling along the centre and roll up the lasagne sheet to enclose it. Place in the baking dish, seam-side down, then repeat with the remaining sheets and filling.

H Cover any remaining beef and ricotta sauce with the canned cherry tomatoes, then spoon over the cannelloni. Cover with the remaining béchamel and then sprinkle with the extra parmesan and mozzarella. Bake in the preheated oven for about 30 minutes until the cheese is melted and the edges are golden.