Spinach and ricotta cannelloni recipe
 A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly easy to put together and can be prepared in advance to make supper a cinch. 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted250g/9oz ricotta20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated½ lemon, zest only¼ tsp freshly ground nutmeg400g tin chopped tomatoes1 tsp caster sugar ½ tsp dried oregano150g/5½oz mozzarella ballsea salt and freshly ground black pepper 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted 250g/9oz ricotta 20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated ½ lemon, zest only ¼ tsp freshly ground nutmeg 400g tin chopped tomatoes 1 tsp caster sugar ½ tsp dried oregano 150g/5½oz mozzarella ball sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly.Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well.Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish.Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture.Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Recipe tips To get ahead, you can fill the cannelloni, pour over the tomato mixture and top with the mozzarella up to a day in advance, ready to put in the oven.