Cannelloni with wilted greens, ricotta and a rich tomato sauce

In my veg box this week I received some 'greens' - mustard, rocket, pak choi, spinach and other, unknown green leaves. MM leaves for the Schumacher college tomorrow so this will be the last meal I cook for him in a month - and cannelloni is so much fun. As I've mentioned before, the temptation to eat spinach every evening is strong, but I decided to push the boat out and replace the traditional spinach and ricotta cannelloni with the mixed greens. MM has got used to me trying out recipes on him - and this one was no failure. Filling, impressive and flexible - you could put anything in the cannelloni.

1 onion, finely diced

2 cloves of garlic, crushed

300g mixed greens

200g ricotta

Juice of half a lemon

Cannelloni tubes

1 tin tomatoes - I use Cirio tetrapaks (they are the best I've ever found)

1 clove garlic

Dried oregano

1 tsp honey

Preheat the oven to 180/gas mark 5

1, Heat 1 tablespoon of olive oil in a deep pan over a low heat. Add half onion and cook gently for fifteen minutes until soft and golden, stirring occasionally.

2, Add the chopped garlic and dried oregano and cook for another five minutes, taking care not to burn the onions. Add the tomatoes and honey into the pan with the onions, cover and simmer for 20 minutes.

3, In a frying pan, add the other half of the onion and cook gently, then add the garlic and cook for 2 minutes.4, Wash and chop the greens, then add them to the pan - there may be too much for the pan so wait until a handful has wilted then add more.

5, When all the greens are cooked, remove from the heat and put them in a large bowl. Add the ricotta and lemon juice, then season to taste. 

6, Take the cannelloni and, using a couple of teaspoons, push the green mix inside. I find it helpful to use the handle end of the teaspoon to push the mixture inside, otherwise you get loads of filling at one end and none in the middle.

7, Place the filled cannelloni in a baking tray and pour the tomato sauce on top. You need to make sure the sauce isn't too dry, otherwise the pasta has no juices to cook in.

8, Bake for about half an hour (or follow packet instructions) and serve with a side of more green veggies.