1-First, make the sauce: Heat 2 tablespoons olive oil in a pot, then sauté 1 finely chopped onion, 4 minced garlic cloves, 1 bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano for 3-4 minutes until the onion softens. Add 1/3 cup tomato paste and cook for 1 minute, then pour in 1/3 cup dry white wine and simmer on high until mostly evaporated, about 2 minutes. Next, stir in 800 grams canned crushed tomatoes, 4 cups low-sodium stock, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and 1/3 teaspoon black pepper. Simmer on medium-low for 20 minutes, remove the bay leaf, blend until smooth, simmer 1 more minute, then stir in 2/3 cup basil leaves and cover.

2-Preparing the Filling: For the filling, squeeze excess liquid from 250 grams thawed spinach. Combine it with 500 grams full-fat ricotta, 1/3 cup shredded parmesan, 1 cup shredded cheese, 1 egg, 1 minced garlic clove, optional nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until smooth and creamy.

3-Assembling and Baking: Preheat the oven to 180°C (350°F). Spread 1 cup of sauce in a baking dish, fill 18-22 cannelloni tubes with the mixture using a piping bag, and arrange them in the dish. Cover with the remaining sauce and foil, then bake covered for 30 minutes. Remove the foil, sprinkle with 1/3 cup parmesan and 1 1/4 cups mozzarella, and bake uncovered for 15 minutes until golden. Let it cool slightly before serving. For more dessert ideas that pair well, check out our blueberry lemonade recipe to refresh your palate after the meal.