Spinach and Ricotta Cannelloni

As the nights are drawing in and the weather turns colder, a hearty dinner is just what's needed. Try this delicious spinach and ricotta cannelloni to keep you warm on those long cool nights....

For the tomato sauce: fry 3 chopped garlic cloves in a splash of oil and then add 2 tins of chopped tomatoes, 2 tablespoons of red wine vinegar, 2 tablespoons of sugar, salt and pepper and a small handful of chopped basil.

For the topping: stir 3 tablespoons of milk into a bowl with 1 x 250g tub of mascarpone, a good pinch of nutmeg and seasoning.

For the filling: pour boiling water over 750g of fresh spinach to wilt it. When cool squeeze out the excess water, then roughly chop it up. Mix in a bowl with 85g of Parmesan and 2x 250g of ricotta cheese. Fill 400g of cannelloni tubes with the filling, then layer the tomato sauce , cannelloni and top with the mascarpone topping. Sprinkle the top with chopped buffalo mozzarella, grated Parmesan and a handful of torn basil leaves, then bake at 200 degrees for 35 mins.