Angela's spinach and ricotta cannelloni

I mentioned on my Facebook if people associated a particular recipe or ingredient with me, to mention it and I'd try to feature it on here. One of the first people to comment was a family friend called Angela (aka 'Sian', long story!) who simply said 'Spinach and ricotta cannelloni, because I came over and you'd just made it, and it looked lovely'. Nuff said Angela, here it is!

Spinach and ricotta cannelloni
Ingredients
(Tomato sauce)
3 tbsp olive oil
4 garlic cloves , crushed
2 tbsp caster sugar
2 tbsp red wine vinegar
4 x 400g cans chopped chopped tomatoes
small bunch basil leaves
(White sauce)
2 x 250g tubs mascarpone
3 tbsp milk
85g Parmesan (or vegetarian alternative), grated
2 x 125g balls mozzarella , sliced
(Filling)
1kg spinach
100g Parmesan or pecorino grated
3 x 250g tubs ricotta
large pinch grated nutmeg (optional)
400g dried cannelloni

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 until thick. Add basil and divide the sauce between 2 or more shallow ovenproof dishes. 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 (or your fingers but it's so messy lol), squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the white 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.