Step: 1/6

Wash the spinach and shake dry. Briefly blanch in boiling salted water, then drain and rinse under cold running water. Drain again, pressing out all the excess water.

Step: 2/6

Finely chop the spinach.

Step: 3/6

Cut off the crusts from the toast and finely dice.

Step: 4/6

Drain the ricotta and mix with the spinach, toast and eggs. Season with salt, pepper and freshly grated nutmeg.

Step: 5/6

Fill a disposable piping bag fitted with a plain nozzle with the spinach mixture.

Step: 6/6

Fill the cannelloni with the spinach mixture and place in an ovenproof dish (22 x 15cm). Pour over the tomato sauce and bake in the preheated oven at 180°C (160°C fan, gas 4). Grate the parmesan and sprinkle over the cannelloni after 20 minutes.