4 tbsp olive oil

6 cloves of garlic, thinly sliced

2 green chillies, sliced

200g spinach, washed

Tomato sauce

Handful of fresh basil, leaves ripped, stalks chopped

800g passata

Pinch sugar

1 tsp sherry vinegar

Bechamel sauce

30g butter

30g plain flour

400ml milk

1 bay leaf

A good grating of nutmeg

200g mozzarella, broken up

400g crumbly ricotta cheese

50g parmesan, freshly grated

¼ nutmeg, grated

16 cannelloni tubes


Spinach mix

Heat 2tbsp olive oil and fry half garlic gently until soft. Then fry chillies for 30 seconds. Add the spinach and cook 2-3 minutes until wilted. Drain well

Tomato sauce

Heat rest of oil and fry remaining garlic with basil until soft. Add passata, sugar and sherry vinegar and cook for 20 minutes or until sauce has thickened. Season

Bechamel sauce

Melt the butter. Add the flour and stir to form a roux, cooking for a few minutes, slowly whisking the milk. Add the bay leaf and nutmeg and cook for 10 minutes until thickened and smooth. Add mozzarella and allow to melt fully before seasoning.

Mix ricotta with parmesan and nutmeg. Chop spinach and fold in and season. Put into cannelloni tubes. Pour tomato sauce into lasagne tray. Top with the cannelloni tubes and pour over the bechamel sauce. Cook in oven preheated to 200c for 25 minutes until bubbling and golden