Spinach and Ricotta Cannelloni

There are lots of variations on this summery pasta dish. Some have a bechamel sauce a la lasagna, Jamie makes a sort of odd anchovies and creme fraiche topping, but the fresh lightness is its attraction for me, so I stick to a simple recipe first given me but long since lost, by dear J.

Spinach and Ricotta Cannelloni - this amount fills a large roasting dish for 5/6 portions

Easily halved

I packet cannelloni tubes
400g-500g ricotta
2 bags spinach or the equivalent amount of home grown, that is about 8 large handfuls.
Parmesan
Oregano
Basil
Nutmeg
2 large tins chopped tomatoes or 3 cardboard packets
2 cloves garlic
Olive oil

1. Make a fairly thin tomato sauce by softening one clove of garlic in oil, then adding the tomatoes and one tin/packet of water plus a pinch of sugar, basil stalks and seasoning.
2. Let this simmer for at least 20 mins with the lid off. Taste to ensure it is sweet enough, add extra seasoning as you like including a pinch or more of sugar and then liquidise. Add basil leaves roughly torn and a sprinkle of dried oregano. Taste again and adjust. A splash of balsamic can be helpful.
3. Soften the other clove of garlic crushed or finely sliced in a little oil, then add your washed spinach, with some water still clinging to the leaves. Put on the lid and let it cook down on a moderate heat till it has collapsed. Drain and leave to cool.
4. When it is cool enough, squeeze the liquid out as thoroughly as you can, chop it and add S and P plus some freshly grated nutmeg.
5. Now mix the spinach with your ricotta, plus a generous handful of grated Parmesan. Taste and season.
6. Put a layer of tomato sauce into your chosen dish or tin.
7. Stuff the mixture into the cannelloni tubes. You can make a piping bag by cutting the corner off a plastic freezer bag, or do it the messy way as I do, by using your hands and a teaspoon bowl and handle.. As each is filled put into the tin side by side.
8. Cover with the rest of the sauce and then a good sprinkle of Parmesan.

Cook at no 6/200 with foil on for the first 20 mins and then for a further 20 mins uncovered.

Eat with salad, garlic bread or anything you fancy. This large amount would work well for a party plus it can be prepared in advance and is even nicer warm rather than hot.