Creamy Spinach and Ricotta Stuffed Cannelloni

1. Tomato Sauce Preparation

In a large pan, heat the olive oil over medium heat. Sauté the garlic for 1 minute, then stir in the caster sugar, red wine vinegar, chopped tomatoes, and a pinch of salt and pepper. Simmer for 20 minutes, occasionally stirring, until the sauce is thick. Tear the basil leaves and stir into the sauce. Spread the sauce evenly into two or more shallow ovenproof dishes and set aside.

2. Spinach and Ricotta Filling

Place the spinach in a large colander and pour boiling water over it to wilt (do this in batches if necessary). Once cooled, squeeze out excess water and roughly chop the spinach. In a large bowl, combine the chopped spinach with 100g grated Parmesan, ricotta, and season with salt, pepper, and grated nutmeg.

3. Assembly

Preheat the oven to 200°C (180°C fan-assisted or gas mark 6). Fill a piping bag or a plastic food bag (with a corner snipped off) with the spinach and ricotta mixture. Pipe the filling into the cannelloni tubes and arrange them side by side over the tomato sauce in the dishes. In a separate bowl, beat the mascarpone with milk until smooth, season to taste, and spoon this sauce over the stuffed cannelloni. Sprinkle with the remaining 85g grated Parmesan and top with mozzarella slices.

4. Baking

Bake the cannelloni in the preheated oven for 30-35 minutes until the top is golden and the sauce is bubbling. After removing from the oven, let it rest for 5 minutes before serving.