Cannelloni

Make the Tomato Sauce
Heat olive oil in a saucepan over medium heat, then sauté the chopped onion, garlic, bay leaves, dried oregano, and dried thyme until softened. Stir in the tomato purée and cook for 1 minute before pouring in the wine, vegetable stock, canned crushed tomatoes, salt, black pepper, and sugar. Simmer for 20 minutes, remove the bay leaves, blend until smooth with a stick blender, and stir through the fresh basil.

Prepare the Filling
Thaw the frozen spinach and squeeze out all excess moisture thoroughly using your hands. Transfer the spinach to a mixing bowl and combine with the ricotta, grated Parmesan, shredded mozzarella, egg, minced garlic, salt, black pepper, and ground nutmeg until smooth and well blended.

Fill the Cannelloni
Spoon the spinach and ricotta mixture into a piping bag or large food bag with the corner cut off. Pipe the filling neatly into the dried cannelloni tubes from both ends until fully filled.

Assemble and Bake
Spread a thin layer of tomato sauce over the base of a large baking dish and arrange the filled cannelloni tubes side by side. Pour the remaining tomato sauce evenly over the pasta, cover tightly with foil, and bake in a preheated oven at 180°C for 30 minutes.

Melt Cheese and Serve
Remove the foil, sprinkle the remaining mozzarella and Parmesan evenly over the top, and return to the oven uncovered for a further 15 minutes until bubbly and golden. Garnish with fresh basil leaves before serving.