Spinach Ricotta Cannelloni

Bahan-bahan (5 porsi)

• 2 tbsp olive oil
• 1 onion (, finely chopped)
• 4 g arlic clove (, minced)
• 1 bay leaf (, fresh (sub dried))
• 1/2 tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 800 g / 28 oz canned crushed tomato
• 4 cups vegetable or chicken stock/broth (, low sodium)
• 1/3 cup Chardonnay or other dry white wine ((sub more stock))
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/3 tsp black pepper
• 2/3 cup basil leaves (, roughly torn (recommended but not critical))
• 250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
• 500 g / 1 lb ricotta (, full fat please (Note 2))
• 1/3 cup parmesan (, finely shredded)
• 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
• 1 egg
• 1 large garlic clove (, minced)
• Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
• 3/4 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3))
• 1/3 cup parmesan (, finely shredded)
• 1 1/4 cups shredded Mozzarella
• More basil and parmesan (, for garnish (optional))