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 With

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