A meat-free version of the classic pasta bake, with spinach and creamy ricotta.
Make tomato and basil sauce: Finely chop the red onion. Crush the garlic cloves. Heat the oil in a frying pan and add the onion. Soften for 5 minutes until translucent. Add the garlic and gently fry for 1 minute. Add the passata, sugar and red wine vinegar to the saucepan. Turn up the heat until the mixture starts to bubble. Reduce the heat, then simmer the sauce uncovered for 15 minutes, stirring occasionally. Sprinkle in the dried basil and season with salt and pepper.
Wilt the spinach leaves in a saucepan. Once cooled, combine with the soft cheese, ricotta, beaten egg, nutmeg and grated parmesan.
Pre-heat the oven to 180C. Using a small spoon or piping bag, push the spinach mixture into the cannelloni tubes. Transfer to a large baking dish. Repeat with 16 tubes.
Top the cannelloni with torn mozzarella and grated parmesan. Bake 30 minutes until the top is golden brown. Garnish with fresh basil leaves.