Ingredients

· 500 g frozen spinach

· 1 tablespoon olive oil

· 2 garlic cloves

· 2 tins chopped tomatoes

· 1 teaspoon dried oregano

· Grated zest and juice ½ lemon

· 1 egg

· 25 g parmesan

· 250 g ricotta

· 150 g cannelloni pasta tubes

· 400 g cooking mozzarella

Method

Heat the oven to 180°C. Defrost the spinach, and squeeze out any excess water. Heat olive oil in a frying pan. Add garlic, cook for a minute until fragrant, then add the tomatoes, half the oregano and the lemon zest; simmer gently for 20 minutes until thickened. Add the lemon juice and season to taste. Beat the egg in a bowl, add the parmesan, and stir in ricotta, spinach and season. Transfer mixture to the piping bag and fill the cannelloni tubes. Lay the filled tubes in the baking dish. Pour tomato sauce over the cannelloni. Scatter the mozzarella over the tomato sauce, and bake for 35-40 minutes until the pasta is tender and the top is golden and bubbling. Scatter over the remaining oregano to serve.