Directions

1. Preheat oven to 180oC. Put the spinach in a large pan over low heat and drizzle a little olive oil over the top. Add the nutmeg, season with salt and pepper, cover and leave to sweat, stirring occasionally until cooked down. Place in a bowl and leave to one side to cool a little.
2. In the same pan, heat a little olive oil and gently sweat the onion until soft. Add the garlic, tomatoes, bay leaf, a few torn basil leaves and lemon zest and let simmer to 20 minutes until the sauce thickens. Season with salt and pepper.
3. Squeeze the moisture out of the spinach into a bowl and chop up on the chopping board. Return the spinach to the bowl and combine well with ricotta, beaten egg and Parmesan. Season to taste.
4. Next, spoon the mixture into a piping bag. Pipe the mixture into each end of the cannelloni tubes until full and lay them in a 20cm x 25cm baking dish. Spread the tomato sauce over the top making sure the tubes are all covered. Scatter some more basil and lay the mozzarella slices on top, drizzle with a little oil and season. Place in the oven for 35-40 minutes or until the top is golden and the pasta in tender.
5. Let stand for a few minutes and serve with remaining basil.