1-First, heat olive oil in a pot over medium-high heat. Add onion, garlic, bay leaf, thyme, and oregano, then cook for 3-4 minutes until the onion is translucent. Stir in tomato paste and cook for 1 minute before adding white wine and simmering on high until mostly evaporated, about 2 minutes.

2-Next, add crushed tomatoes, stock, sugar, salt, and pepper, then simmer on medium-low heat for 20 minutes. Remove the bay leaf, blend the sauce until smooth, simmer for 1 more minute, and stir in basil leaves to keep it warm. For the filling, squeeze out excess water from spinach and mix with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper, adjusting seasoning as needed.

3-Preheat your oven to 180°C (350°F) or 160°C fan. Spread 1 cup of sauce on the base of a baking dish, fill cannelloni tubes using a piping bag, arrange them in the dish, and cover with the remaining sauce. Cover the dish with foil and bake for 30 minutes, then remove the foil, sprinkle parmesan and mozzarella on top, and bake uncovered for 15 minutes until the cheese melts and browns slightly. Finally, garnish with extra parmesan and basil before serving, and let it rest a bit for the flavors to settle.