Add the onion and cook for 3
minutes, or until it is golden.
Stir in the garlic and cook for 1
Add the chopped spinach and cook
for 2 minutes.
Cover the pan and steam for 1-2
minutes, or until the spinach is tender.
Allow to cool slightly.
Transfer the spinach mixture to a
colander and squeeze to remove any excess moisture.
Combine the spinach with the
ricotta, beaten eggs and nutmeg.
Season with the salt and freshly
cracked black pepper.
Preheat the oven to moderate
180C/350F/Gas 4, and lightly grease a large ovenproof dish.
To make Tomato Sauce : Heat the
oil in a large frying pan, and add the chopped onion.
Cook over low heat for 5 minutes,
or until the onion is soft and golden.
Add the garlic and cook for 1
Add the tomato, wine, tomato
paste, brown sugar and basil.
Bring to the boil; reduce the heat
and simmer for 15 minutes.
Spread one third of the Tomato
Sauce over the base of the prepared dish.
Spoon about 2-3 tablespoons of the
spinach mixture into each cannelloni tube and arrange the cannelloni
neatly in the dish.
Spoon the remaining Tomato Sauce
over the stuffed cannelloni and scatter the mozzarella and Parmesan
over the top.
Bake for 40-45 minutes, or until
the cannelloni is tender and the top is crisp and golden brown.
Serves 4 - 6
Preparation : 45 minutes
Cooking : 1 hour 15 minutes
This recipe can be made using fresh
lasagna sheets instead of the dried cannelloni tubes. Cut the lasagna
sheets into small rectangles, place the filling on the edge and roll up
tightly to conceal the filling. Place the filled tubes seam side down in
the baking dish and finish as for the dried cannelloni.