Step 2

Make the topping sauce: beat the mascarpone with the milk until smooth. Season and set aside.

Step 3

Wilt the spinach by placing it in a colander and pouring over a kettle of boiling water (do in batches). Once cool enough to handle, squeeze out the excess water thoroughly. Roughly chop and mix in a large bowl with 100 g Parmesan and the ricotta. Season well with salt, pepper and nutmeg.

Step 4

Heat oven to 200°C (180°C fan/gas 6). Using a piping bag or a food bag with the corner snipped off, fill the cannelloni tubes with the spinach and ricotta mixture. Lay the tubes side by side over the tomato sauce.

Step 5

Spoon the mascarpone sauce over the top. Scatter with the remaining 85 g Parmesan and the sliced mozzarella.

Step 6

Bake for 30–35 minutes until golden and bubbling. Remove from the oven and rest for 5 minutes before serving.