1. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add 1 large chopped onion and sauté over medium-low heat for 4 minutes.

2. Add 3 cloves of minced garlic and sauté for another minute, stirring often.

3. Pour in 49 ounces of tomato puree, rinse the bottles with 2 cups of water, and add that to the pan.

4. Season with ¾ teaspoon salt and ⅛ teaspoon black pepper, and simmer on medium-low heat for 20 minutes, stirring occasionally.

5. Add 10 fresh chopped basil leaves, taste, and adjust the seasoning for salt.

Filling

1. Thaw the frozen spinach and squeeze out any excess moisture. If using fresh spinach, sauté and wilt it before draining well.

2. In a large mixing bowl, combine the spinach with 1 pound of ricotta, 1 cup of grated parmesan, 1 teaspoon lemon zest, ⅛ teaspoon nutmeg, and ½ teaspoon salt (and black pepper to taste). Mix well.

Assembly

1. Preheat the oven to 375°F (190°C).

2. Cook the cannelloni tubes according to package instructions, ensuring they are al dente. Drain and set aside.

3. Fill each pasta tube with the spinach and ricotta mixture using a piping bag or spoon.

4. In a large 9×13-inch (20×30 cm) baking dish, spread a small amount of tomato sauce to cover the bottom.

5. Arrange the stuffed cannelloni in the dish and pour the remaining tomato sauce over them.

6. Sprinkle 8 ounces of chopped fresh mozzarella and ½ cup of grated parmesan over the top.

7. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.

8. Garnish with fresh basil and serve hot.