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1
Heat the oil in a large heavy-based pan.
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2
Add the onion and cook for 3 minutes, or until golden.
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3
Stir in the garlic and cook for 1 minute.
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4
Add the spinach and cook for 2 minutes.
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5
Cover the pan and steam the spinach for 1-2 minutes, or until wilted.
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6
Allow to cool slightly.
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7
Transfer to a colander and squeeze to remove the moisture.
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8
Mix the spinach with the ricotta, beaten eggs and a pinch of nutmeg.
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9
Season to taste with salt and pepper.
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10
Preheat the oven to 350* and grease a large ovenproof dish.
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11
To make the tomato sauce, heat the oil in a large frying pan and cook the onion over low heat for 5 minutes, or until soft and golden.
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12
Add the garlic and cook for 1 minute.
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13
Add the tomato, wine, tomato paste, sugar and basil.
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14
Brin to a boil, reduce the heat and simmer for 30 minutes.
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15
Spread a third of the tomato sauce in the dish.
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16
Spoon 2-3 tablespoons of the spinach mixture into each cannelloni tube and arrange neatly in the dish.
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17
Spoon the remaining tomato sauce over the top and sprinkle with the mozzarella and parmesan.
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18
Bake for 40-45 minutes, or until the cannelloni is tender and the top is crisp and golden brown.
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19
Note: This recipe can be made using fresh lasagne sheets instead of the dried cannelloni tubes.
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20
Cut the lasagne sheets into small rectangles, place the filling on the edge and roll up tightly.
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21
Place the filled tubes seam-side-down in the baking dish and cook as cannelloni tubes.
