Prepare your tomato sauce first, so it can simmer while you work on the cannelloni.
In a Dutch oven, drizzle with olive oil and sauté the minced onion and pressed garlic. Then add the crushed tomatoes, rosemary and chilies. Add salt and pepper and simmer over low heat for at least 20 minutes.
Meanwhile, in a frying pan, sauté the 2 pressed garlic cloves in a little olive oil with the grated nutmeg. Add the fresh spinach leaves and stir quickly, then remove from the heat. Don't leave them too long, otherwise there won't be much left...
Place them on a cutting board and coarsely chop them with a sharp knife.
Mix them well with the ricotta and begin to gently stuff the cannelloni.
Place them in the bottom of a baking dish and pour the tomato sauce over them. Sprinkle cannelloni with Parmesan cheese.
Then let the cannelloni dish sit for at least 2 hours, overnight would be ideal. If you don't have time to rest, you will need to pre-bake the cannelloni.
To bake, preheat your oven to 180°C and bake for 30 minutes. If the cheese is not well toasted, you can extend the cooking time a little.
