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1
Preheat the oven to 180C (350F/Gas 4).
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2
First, make the filling.
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3
Get a big pot of boiling water and plunge the spinach into it.
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4
After a few seconds, it will wilt.
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5
At this point, drain the spinach and run cold water over it to stop it cooking any further.
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6
This step is not essential but it cools the spinach down quickly, making it easier to fill the cannelloni tubes.
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7
Squeeze the excess moisture from the spinach, roughly chop and place in a big bowl.
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8
Mix in the ricotta, parmesan, one-third of the cheddar, the egg yolks, garlic, lemon zest and a generous pinch of salt and pepper.
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9
Using a spoon, your finger or a piping (icing) bag, fill the cannelloni tubes with the spinach mixture.
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10
Make sure you fill them to the brim.
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11
Find a baking dish that is suitable to go into the oven and will fit the cannelloni tubes snugly in one layer (a 3 litre/105 fl oz capacity one is ideal) and pour in enough passata to cover its base.
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12
Arrange the filled tubes so they fit snugly, then pour over the remaining passata to cover.
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13
If they're not fully covered, use some of that spare bottle of passata.
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14
Top with the remaining cheddar and bake for 40-45 minutes or until the pasta is soft when pierced with a knife.
