First I made a vegetable ragu, of celery, carrot, onion, leek, Portobello mushrooms, porcini, garlic, tomatoes and basil, which simmered until thick, filling the house with a happy Italian-esque aroma.
Then I wilted some spinach and seasoned it with salt, pepper and nutmeg.
Next I made a quick white sauce of creme fraiche, cream, chopped anchovies and Parmesan.
Finally it was time to assemble the dish - cheese sauce first, then spinach, then half of the ragu, into which I plunged the cannelloni tubes - upright, whereas conventionally they are lying down, if that makes sense. I added the remainder of the ragu then covered the dish with the rest of the white cheesey sauce, before baking in the oven until browned.
Mmm - another delicious dinner. The sauce tasted rich and warming and the pasta and cheesey sauce complemented it perfectly. There are loads of vegetables in there so I can feel proud of having exceeded my recommended five a day. And best of all - there are masses of leftovers for our lunches tomorrow and Friday, which I'm looking forward to already.