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Preheat oven to 200°C
Fry spinach leaves in a non-stick pan, squeeze out excess moisture and chop roughly
Mix ricotta, crumbled feta, nutmeg, pepper, fine semolina, cooked spinach, and basil together
Add ¼ jar Passata sauce onto the bottom of your baking dish
Lay a lasagne sheet onto a board, add 3-4 tbs of filling and roll
Lay rolled cannelloni onto baking dish and repeat with remaining sheets
Add the rest of the Passata sauce over the cannelloni, add 1 cup of water if sauce is thick
Top with grated and Parmesan cheese
Bake for 30 minutes
Grill the top for 3-5 minutes if you would like it more golden
Serve with a garden salad