First make the tomato sauce. Heat
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. Add the basil and divide the
sauce between 2 or more shallow
ovenproof dishes (see Tips for freezing,
below). Set aside. Make a sauce by
beating the mascarpone with the milk
until smooth, season, then set aside.
Put 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. Roughly
chop the spinach and mix in a large bowl
with 100g Parmesan and ricotta. Season
well with salt, pepper and the nutmeg.
Heat oven to 200C/180C fan/gas 6.
Using a piping bag or plastic food bag
with the corner snipped off, squeeze the
filling into the cannelloni tubes. Lay the
tubes, side by side, on top of the tomato
sauce and spoon over the mascarpone
sauce. Top with Parmesan and mozzarella.
You 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.