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Tomato and Cheese Cannelloni

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Method

1. Pre-heat the oven to 180°C (350°F, Gas 4). Put the spinach in a large pan over a high heat and turn it occasionally until it wilts. Put it into a sieve and press out as much water as possible.

2. Soften the cheese in a bowl, add half the Parmesan, the egg, some seasoning. Chop the spinach and stir it into the cheese.

3. Mix the soup with 200ml (7 fl oz) warm water and pour about a third of it into the dish.

4. Lay the pasta sheets out on the work surface, divide the filling between them, roll them up and arrange fairly tightly packed in a shallow ovenproof dish.

5. Pour the rest of the sauce over and place the tomatoes, cut side up, on top. Cover with foil and bake for 35 minutes. Take off the foil, sprinkle with the rest Parmesan and bake another 15 minutes until the top browns. Serve with salad and bread.

Note: Prepare the dish ready for baking up to 24 hours before required as long as it is covered and kept chilled.

If using dried lasagne sheets, cook in a large pan of boiling water for 4 minutes until softened. Remove from pan and place in a bowl of cold water.