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1
Make Tomato Sauce: place oil in a saucepan over medium heat. Stir in onion and salt, cover and cook for about 10 minutes, until soft. Stir in tomato, crush well with a potato masher or wooden spoon and bring to the boil. Reduce heat and simmer for 10 minutes then stir in basil and set aside.
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2
Preheat oven to 180u00b0C.
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3
Heat oil in a large, high-sided frying pan over low heat. Add spinach and salt, cover and cook for 5-10 minutes, stirring frequently, until spinach is thoroughly wilted. Depending on the size of your pan, you may need to add spinach in batches as each lot wilts a little to make room for more.
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4
Tip spinach into a sieve and set aside to cool enough to handle. Squeeze to remove as much excess liquid as possible, then chop roughly.
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5
Combine well with ricotta, egg, nutmeg, salt, pepper and half the parmesan.
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6
Oil the bottom of a baking dish and cover with one third of the Tomato Sauce.
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7
Using a piping bag, pipe the ricotta mixture into the cannelloni tubes, arranging them in the dish in a single layer.
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8
Pour remaining sauce over the top, pressing them down gently, if necessary, so they are all covered with sauce.
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9
Sprinkle with remaining parmesan and bake for 40 minutes.
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10
Serve with a green salad.
