1- Ready to dive into making spinach and ricotta cannelloni? Start by heating olive oil in a pot over medium-high heat this is your base for a rich sauce. Add garlic, onion, bay leaf, thyme, and oregano, and cook until the onion turns translucent, then stir in tomato paste for extra depth. Next, pour in white wine and let it reduce before adding crushed tomatoes, stock, sugar, salt, and pepper; simmer for 20 minutes, remove the bay leaf, blend until smooth, and mix in basil to keep it warm.

2- For the filling, squeeze out any excess liquid from the spinach to avoid a soggy mix. Combine it with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg if you like, salt, and pepper, then blend everything thoroughly and taste for seasoning. Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced, spread some sauce in a baking dish, and fill the cannelloni tubes using a piping bag or spoon.

3- Arrange the filled tubes in the dish and cover them generously with the rest of the sauce. Bake covered with foil for 30 minutes, then uncover, add more parmesan and mozzarella on top, and bake for another 15 minutes until the cheese is melted and slightly browned. Let it cool a bit, garnish with extra parmesan and basil, and serve it up for a meal everyone will enjoy. The total preparation time is about 25 minutes with cooking around 35 minutes, making the whole process roughly 1 hour.