Step 1

Begin by preheating your oven to 200°C (180°C fan).

Step 2

Use boiling water to wilt the spinach in a sieve, squeezing out any excess water and leaving it to cool down.

Step 3

Gently heat the olive oil in a large pan. Add the crushed garlic and fry for a minute or two, don’t let the garlic burn or stick to the pan. Pour in the tinned tomatoes and bring to a simmer. Add the basil leaves and a little salt and pepper. Simmer for about 10 minutes then turn off the heat.

Step 4

In a clean pan, melt the butter over a low heat. When it is completely melted, add the flour and stir until it’s fully mixed. Gradually pour in the milk, stirring constantly so that no lumps form. When all the milk is added, turn off the heat and add the parmesan to the sauce, along with a generous amount of salt and pepper to taste.

Step 5

Drain the spinach as much as you can and roughly chop it before putting it in a large bowl. Add the ricotta, lemon (juice and zest), and the nutmeg and parmesan, combining all of the ingredients thoroughly. Season with salt and pepper to taste.

Step 6

Now, fill each tube of cannelloni with the spinach mixture using a teaspoon. Try and ensure each tube receives a similar amount of filling.

Step 7

Next, pour half of the tomato sauce into a large ovenproof dish or roasting tin. Spread the sauce out evenly and place the cannelloni tubes on top to form another layer. Pour the rest of the tomato sauce over the cannelloni and top with the cheese sauce. You can even add a little grated cheese to the top if you want a nice crispy layer to finish your cannelloni bake.

Step 8

Cook in the oven for about 20 minutes, or until golden brown and bubbling. Serve immediately, buon appetito!