-
1
Preheat the oven to 180A degrees C/350A degrees F/gas 4.
-
2
Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so itas nice and snug.
-
3
This way youall get the right cover of sauce and the right amount of crispiness on top.
-
4
Take a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg.
-
5
By the time the pan is hot the garlic should be soft.
-
6
Put as much spinach as will fit into the pan.
-
7
Keep turning it over: it will wilt quickly so you will be able to keep adding more spinach until itas all in.
-
8
Moisture will cook out of the spinach, which is fine.
-
9
After 5 minutes, put the spinach into a large bowl and leave to cool.
-
10
Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, the basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
-
11
Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency.
-
12
Then take the pan off the heat and add the basil leaves.
-
13
Squeeze any excess liquid out of the spinach.
-
14
Finely chop it.
-
15
Mix it with the liquid, and the ricotta and a handful of the Parmesan, and squeeze the mixture into the cannelloni.
-
16
Lay the cannelloni over the tomato sauce into an ovenproof dish.
-
17
To make the white sauce, mix together the crA me fraAche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
-
18
Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces.
-
19
Bake for about 20 to 25 minutes until golden and bubbling.
