1-First, heat olive oil in a pot over medium-high heat and add minced garlic, chopped onion, bay leaf, thyme, and oregano. Cook for 3 to 4 minutes until the onion turns translucent, then stir in tomato paste and cook for another minute.

2-Next, add white wine and simmer rapidly for about 2 minutes until it’s mostly evaporated. Pour in crushed tomatoes, stock, sugar, salt, and pepper, then stir and simmer on medium-low for 20 minutes. After removing the bay leaf, blend the sauce until smooth, simmer for one more minute, and stir in basil before keeping it warm.

3-For the filling, drain excess liquid from thawed spinach and mix it with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg if using, salt, and black pepper in a bowl. Blend everything thoroughly and adjust seasoning to taste. Preheat your oven to 180°C (350°F), spread about 1 cup of sauce in a baking dish, fill the cannelloni tubes using a piping bag, and arrange them in the dish.

4-Cover the tubes with the remaining sauce, then bake covered with foil for 30 minutes. Remove the foil, sprinkle parmesan and mozzarella on top, and bake uncovered for an additional 15 minutes until the cheese melts.

5-Garnish with extra parmesan and basil before serving, and remember that using fresh spinach can add a brighter flavor if you have it on hand. This spinach ricotta cannelloni recipe is all about building layers of taste, from the creamy cheese filling to the homemade tomato sauce. Once baked, let it cool slightly for the best texture, making it ideal for family meals or meal prep.