Homemade Spinach and Ricotta Cannelloni
Start with the tomato sauce. Chop the cloves of garlic. Fry in a pan with a glug of olive oil until soft.
Pour in your tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in.
Pour in your balsamic vinegar, and let that simmer until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, remove from the heat and set aside.
Place in an oven for 30 minutes or until the cheese is golden. Bish bash bosh. Done. Enjoy!