1-Getting started with spinach and ricotta cannelloni is straightforward and fun, beginning with making the sauce to build a flavorful base. Heat the olive oil in a pot over medium-high heat, then sauté the onion, garlic, bay leaf, thyme, and oregano until the onion turns translucent, about 3 to 4 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavors.

2-Next, add the white wine if you’re using it, and let it simmer rapidly until mostly evaporated, around 2 minutes. Then, pour in the crushed tomatoes, stock, sugar, salt, and pepper, and let everything simmer on medium-low for 20 minutes. Remove the bay leaf, blend the sauce until smooth with a stick blender, stir in basil if desired, and keep it warm while you prepare the filling.

3-For the filling, press excess liquid from the spinach without drying it out completely, then mix it with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg if you like, salt, and pepper. Preheat your oven to 180°C (350°F). Spread 1 cup of sauce in a baking dish that fits about 20 cannelloni tubes, fill the tubes using a piping bag, and arrange them in the dish. Cover with the remaining sauce, bake covered for 30 minutes, then uncover and add parmesan and mozzarella on top for another 15 minutes until bubbly and golden.