Spinach and ricotta cannelloni - The Fuss Free Foodie

Ingredients

• 500g frozen spinach
• 1 box of cannelloni (approx 18 tubes)
• 2 pots of ricotta (250g each)
• 1 egg yolk
• 75g grated Parmesan, plus 25-30g for the top
• 3 cans of plum tomatoes
• 4-5 cloves of garlic, chopped
• 2 heaped tbsps tomato puree
• 1 tsp caster sugar
• 15 rasps of nutmeg
• 2 tbsps olive oil
• Black pepper and salt