Spinach and ricotta cannelloni

1 - Drain the spinach well, press out any extra water, then chop roughly. Put the ricotta in a bowl and mix in the beaten egg and half the Parmesan. Add the spinach, mix, then season to taste with nutmeg, salt, and pepper. Spoon the filling into the cannelloni tubes and place them in a lightly oiled baking dish.

2 - To make the Napoli sauce, heat the oil in a saucepan, and gently cook the onion for 5-6 minutes, or until beginning to soften. Add the celery and garlic, cook for 2 minutes, then stir in the tomatoes and stock and simmer for 15 minutes, or until the vegetables are soft and the sauce has reduced a little. Stir in the basil.

3 - Preheat the oven to 190°C (375°F/Gas 5). Pour the béchamel sauce over the cannelloni tubes, then spoon the Napoli sauce on top. Sprinkle over the remaining Parmesan. Bake for 35 minutes, or until the top is golden and bubbling, and the cannelloni is cooked. Serve with a baby leaf salad.