Tomato & ricotta cannelloni

1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6.

2. Mix half the breadcrumbs with the parmesan and parsley and set aside.

3. Spread 3 tbsp sauce into the base of a large ovenproof dish.

4. In a bowl, mix the ricotta with half of the mozzarella, the spinach and remaining breadcrumbs. Tip into a plastic food bag and seal. Cut a hole in one corner and pipe the mixture into the cannelloni tubes. Layer the filled pasta in the ovenproof dish.

5. Mix the sauce with 150ml water and pour over the cannelloni. Scatter over the remaining mozzarella and top with the crumb mixture.

6. Cover with foil and bake for 20 minutes, then remove the foil and cook for a further 10–15 minutes, until the top is golden. Serve with green beans.

Nutritional breakdown per serving (based on 4 servings):
610 calories, 27g fat (14g saturates), 29g protein, 65g carbohydrate (10g total sugars), 2.1g salt

Celebrate your success by tucking into this dish after completing your Mile. It contains both carbohydrate and protein which will be well deserved to speed muscle recovery and refuel after exercise. It also contains spinach, which makes it a good way of getting extra iron and vitamin C to boost your defences and prepare you for your next sporting challenge.

Seriously Good sauces are available from RRP £1.98 at selected major retailers. At least 10p from every jar goes to Comic Relief all year round, and Gordon Ramsay doesn’t get a penny. Visit www.seriouslygood.com.