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Ingredients

• • 2 knobs of butter
• olive oil
• • 2 cloves of garlic, peeled and finely sliced
• • a large handful of fresh marjoram or oregano, roughly chopped
• • ¼ of a nutmeg, grated
• • 8 large handfuls of spinach, thoroughly washed
• • a handful of fresh basil, stalks chopped, leaves ripped
• • 2 x 400g tins of good-quality plum tomatoes, chopped
• • sea salt and freshly ground black pepper
• • a pinch of sugar
• 400g crumbly ricotta cheese
• • 2 handfuls of freshly grated Parmesan cheese
• • 16 cannelloni tubes
• 200g mozzarella, broken up
• for the white sauce
• • 1 x 500ml tub of crème fraîche
• • 3 anchovies, finely chopped
• • 2 handfuls of freshly grated Parmesan cheese

Description

This Is Such A Wonderfully Light And Super-tasty Cannelloni, And Again I've Avoided Making The Frustrating, Painstaking Béchamel Sauce And Given You A Much Tastier And Simpler Version. All You Need To Make Sure Of Is That You Fill The Cannelloni Well Wit

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