Peel the garlic clove, press lightly and gently sauté in the hot olive in a pan. After 1-2 minutes, add the basil and oregano and deglaze everything with the passata. Season with salt and pepper to taste. Simmer the sauce over a medium heat for 15 minutes. If necessary, add a few teaspoons of water during cooking to keep the sauce creamy.

Drain the fresh ricotta. Wash the spinach and remove any hard stalks. Place the dripping wet spinach in a large pan, season with a pinch of salt and allow to collapse over a medium heat. Drain off any excess liquid, then leave the vegetables to cool and squeeze out the remaining liquid.

Now roughly chop the spinach and mix with the drained ricotta and 80 g grated Parmesan. Season to taste with salt, pepper and grated nutmeg.

Preheat the oven to 190°C.

Lay out the pasta sheets, place a spoonful of filling near the end of the pasta sheet and roll up lengthways to form a cannelloni. Brush the roll with a little water. Repeat with the remaining pasta sheets.

Spread a little sauce on the bottom of the oven dish and place the cannelloni inside. Pour over the rest of the sauce and sprinkle with the remaining Parmesan.

Bake the cannelloni in the oven for about 15 to 20 minutes until golden brown. Remove from the oven and leave to rest for 5 minutes before serving.