Cannelloni stuffed with goats cheese, spinach, grated courgette and tom sauce flavoured with fennel seeds


  1. Wilt spinach and mix in the raw grated courgette, goats cheese and season to taste leave to one side.
  2. In a small pan heat a little oil and cook the diced onion and garlic until tender.
  3. Add in the fennel seeds and leave to cook for 2-3 mins.
  4. Add in the diced tomatoes and cook for 15- 20 mins until tomatoes are soft.
  5. Blitz the sauce in a food processor and check seasoning.
  6. Par cook cannelloni.
  7. Cool and fill with your spinach mixture, then place on an oven proof dish.
  8. Spoon over the tomato sauce and either grate some parmesan over this or alternatively use some ground almonds.
  9. Place in a preheated oven 180 for 10 -15 mins until the pasta is cooked through.