Sauce:

• 2 tbsp olive oil.
• 1 onion , finely chopped.
• 4 garlic clove , minced.
• 1 bay leaf , fresh (sub dried).
• 1/2 tsp each dried thyme and oregano.
• 1/3 cup tomato paste.
• 800 g / 28 oz canned crushed tomato.
• 4 cups vegetable or chicken stock/broth , low sodium.
• 1/3 cup Chardonnay or other dry white wine (sub more stock).
• 3/4 tsp salt.
• 1 1/2 tsp sugar.
• 1/3 tsp black pepper.
• 2/3 cup basil leaves , roughly torn (recommended but not critical).

 

Filling:

• 250 g / 8 oz frozen chopped spinach , thawed (Note 1).
• 500 g / 1 lb ricotta , full fat please (Note 2).
• 1/3 cup parmesan , finely shredded.
• 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss).
• 1 egg.
• 1 large garlic clove , minced.
• Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional).
• 3/4 tsp cooking / kosher salt.
• 1/2 tsp black pepper.

 

Cannelloni:

• 18-22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz) (Note 3).
• 1/3 cup parmesan , finely shredded.
• 1 1/4 cups shredded Mozzarella.
• More basil and parmesan , for garnish (optional).

 

Sauce:

• Sauté-Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3-4. minutes until the onion is translucent. Add tomato paste and cook for 1 minute
• Reduce wine-Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
• Simmer-Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
• Blitz-Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove.
• Basil-Stir in basil then cover to keep warm until required..

 

Filling:

• Squeeze spinach-Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Mix filling- Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).

 

Assemble & Bake:

• Preheat oven to 180°C/350°F (160°C fan).
• Pan-Choose a baking pan which will comfortably fit about 20 cannelloni-mine is 21 x 26 cm / 8.5 x 10.5".
• Smear- Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
• Fill tubes- Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
• Assemble-Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
• Bake covered (but naked)-Cover with foil, then bake for 30 minutes..
• Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
• Serve, garnished with extra parmesan and basil if desired.