1 hour

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2 tbsp olive oil

1 onion, finely chopped

4 garlic clove, minced

1 bay leaf, fresh (sub dried)

½ tsp each dried thyme and oregano

⅓ cup tomato paste

2 cans crushed tomato

4 cups vegetable or chicken stock

⅓ cup Chardonnay or other dry white wine (sub more stock)

¾ tsp salt

1 ½ tsp sugar

⅓ tsp black pepper

⅔ cup basil leaves, roughly torn

250

g frozen chopped spinach, thawed

500g ricotta

⅓ cup parmesan, finely shredded

1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)

1 egg

1 large garlic clove, minced

⅛ tsp nutmeg powder (optional)

¾ tsp cooking / kosher salt

½ tsp black pepper

18 - 22 dried cannelloni tubes (250g pack) or 14 manicotti tubes

⅓ cup parmesan to top, finely shredded

1 ¼ cups shredded Mozzarella

More basil and parmesan, for garnish

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1. 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.

2. Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).

3. Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.

4. Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove.

5. Stir in basil then cover to keep warm until required.

6. Place spinach in a colander and squeeze out most of the liquid.

7. Place Spinach in bowl with remaining filling ingredients. Mix, taste, adjust salt and pepper to taste.

8. Preheat oven to 180°C (160°C fan).

9. Choose a baking pan which will comfortably fit about 20 cannelloni.

10. Spread 1 cup of sauce on the base.

11. Transfer filling to a piping bag with a large nozzle, or use a strong ziplock bag. Pipe the filling into the tubes.

12. Place cannelloni in baking dish. Pour over remaining sauce, covering all the tubes.

13. Cover with foil, then bake for 30 minutes.

14. Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.

15. Serve, garnished with extra parmesan and basil if desired.