1-Sauce Preparation Steps: First, heat 2 tablespoons of olive oil in a pot over medium-high heat. Add 1 finely chopped onion, 4 minced garlic cloves, 1 fresh bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano, cooking until the onion turns translucent, about 3-4 minutes. Next, stir in 1/3 cup tomato paste and cook for 1 minute to deepen the flavors.

2-Sauce Preparation Steps: Then, pour in 1/3 cup dry white wine or additional stock and simmer rapidly until most of it evaporates, roughly 2 minutes. Follow by adding 800 grams canned crushed tomatoes, 4 cups low-sodium stock, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and 1/3 teaspoon black pepper, then simmer on medium-low for 20 minutes. Remove the bay leaf, blend the sauce until smooth with a stick blender, simmer one more minute, and stir in 2/3 cup basil leaves if you’re using them.

3-Filling Preparation Steps: Press excess liquid out of 250 grams thawed frozen chopped spinach or 500 grams fresh wilted spinach. In a bowl, mix it with 500 grams full-fat ricotta cheese, 1/3 cup finely shredded parmesan, 1 cup shredded cheese, 1 egg if desired, 1 large minced garlic clove, a sprinkle of nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Blend everything well and taste to adjust seasonings it’s your chance to make it just right.

4-Assembly and Baking Steps: Spread 1 cup of sauce in a baking pan that fits your cannelloni comfortably. Fill 18 to 22 dried tubes with the mixture using a piping bag, arrange them in the dish, and cover with the rest of the sauce. Bake covered for 30 minutes, then uncover, add 1/3 cup parmesan and 1 1/4 cups mozzarella, and bake for another 15 minutes until golden.