1-: Getting started with this spinach and ricotta cannelloni is straightforward and fun. Begin by making a homemade tomato basil sauce that brings everything together with rich flavors. The process takes about 25 minutes to prepare and 35 minutes to cook, resulting in a dish that’s ready to impress.

2-: First, heat the olive oil in a pan and sauté the onion, garlic, bay leaf, thyme, and oregano until they’re soft and fragrant. Add the tomato paste, white wine, crushed tomatoes, stock, sugar, salt, and pepper, then let it simmer until it thickens. Once blended smooth, stir in the basil to finish the sauce.

3-: Making the Filling Thoroughly mix the thawed spinach with ricotta cheese, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and pepper in a bowl. This creates a creamy filling that’s easy to work with. Preheat your oven to 180°C (350°F) or 160°C (320°F) fan for even baking.

4-: Assembling and Baking Spread a cup of sauce in your baking dish to form a base. Fill the cannelloni tubes using a piping bag, arrange them in the dish, and cover with the remaining sauce. Bake covered for 30 minutes, then uncover and sprinkle on the parmesan and mozzarella cheese. Bake for another 15 minutes until it’s golden and melted. Let it rest before serving, and garnish with extra basil and parmesan if you like.