Step 1: Prepare the filling

Wilt the spinach in a skillet over medium heat or blanch it in boiling water. Drain well and chop finely. In a mixing bowl, combine the spinach, ricotta, Parmesan, nutmeg, salt, and pepper. Mix until well combined.

Step 2: Make the tomato sauce

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the canned tomatoes and basil. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.

Step 3: Preheat the oven

Preheat your oven to 200°C (400°F).

Step 4: Fill the cannelloni tubes

Use a piping bag or spoon to fill the cannelloni tubes with the spinach and ricotta mixture. Be sure to pack the filling evenly into each tube.

Step 5: Assemble the dish

Spread a layer of the tomato sauce over the bottom of the baking dish. Arrange the filled cannelloni tubes on top in a single layer. Pour the remaining tomato sauce over the tubes, ensuring they are fully covered. Sprinkle with shredded mozzarella and grated Parmesan.

Step 6: Bake

Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.

Step 7: Serve

Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil leaves if desired.