Spinach & Ricotta Cannelloni

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1First make the tomato sauce. Warm the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick.
2. 2Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Put to one side.
3. 3Make a sauce by beating the mascarpone with the milk until smooth, season, then put to one side.
4. 4Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water.
5. 5Roughly cut up the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
6. 6Heat oven to 200C/180°C / 350°F fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
7. 7Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella.
8. 8ServeYou can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.