A bare freezer signals the need to make a big batch of work lunches and it's been a while since I made a delicious Spinach and Ricotta Cannelloni. My recipe comes from David Herbet's The Really Useful Cookbook. The first step is to make a simple sauce from 800g of tinned chopped tomatoes, two cloves of garlic and a couple of springs of thyme and to reduce the mixture for 20 minutes. 
While the sauce is reducing, I chopped 150g of spinach, two tablespoons of fresh basil and a clove of garlic. I then mixed the fresh ingredients with 500g of ricotta, salt, pepper and 1/4 of nutmeg. Prepare a baking dish and spread half of the sauce on the base.
After the mixture is combined, take a handful and spread it on half a lasagna sheet and roll the sheet into a tube. Lay the tube on top of the sauce with the cut side down. Continue this process until you have filled the tray. 
Spread the remaining sauce on the top of the cannelloni and sprinkle with freshly grated parmesan. Pop the cannelloni into the 200°c oven for 20 minutes or until the pasta is tender and the cheese is golden.
When the pasta is warm, cut the tray down the center and either serve or wait for it cool and the pop into the freezer. I've made this dish a number of times for work and it freezes and reheats extremely well. 