1. Wilt the spinach in a little water for 2-3 minutes, cool, squeeze out the liquid firmly and chop finely; mix with the ricotta, parmesan, egg, nutmeg and salt.
2. For the béchamel, melt the butter, stir in the flour and cook for 1 minute, then gradually pour in the milk, stirring constantly, season with salt and cook for 4-5 minutes until thick and creamy.
3. Spread a thin layer of passata and a little béchamel over the bottom of a baking dish; fill the cannelloni with a teaspoon or piping bag and lay them snugly side by side.
4. Pour the remaining béchamel evenly over them, spoon the passata on top in stripes and sprinkle with the grated parmesan.
5. Bake in an oven preheated to 190 °C for 30-35 minutes until golden on top and the pasta is completely tender.
6. Rest for 10 minutes before serving so it doesn't fall apart when you cut it.
Tip: If your cannelloni are the dry, no-precook kind, make the béchamel a little thinner - the pasta absorbs the liquid as it bakes.
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