Ingredients

• 6 tablespoonsOlive oil
• 16 wholeGarlic cloves
• 6 tablespoonsSugar
• 800 gramsChopped tomatos
• 2 bunchesBasil leaves
• 500 gramsmascarpone
• 6 tablespoonsMilk
• 370 gramsParmesan
• 1000 gramsMozzarella balls
• 2000 gramsSpinach
• undefinedPar
• 500 gramsRicotta
• 800 gramsCannelloni
• 2 teaspoonsNutmeg

Steps

• Step 1First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and spread the sauce across the base of a oven dish
• Step 2Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Step 3Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Step 4Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
• Step 5Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce.
• Step 6Top with Parmesan and mozzarella. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.