1Preheat oven at 180 C. Meanwhile, squeeze spinach to remove excess liquid. Put in a bowl with ricotta cheese and half the parmesan. Season to taste with salt; stir to combine.
2Fill the cannelloni tubes with the ricotta filling then place on a small baking dish.
3Pour the tomato paste into a bowl; add sugar, basil and a generous sprinkling of black pepper. Stir to combine. Spoon the tomato mixture over the cannelloni tubes and bake in the oven for 30 mins.
4Remove baking dish from oven and sprinkle the remaining parmesan over the cannelloni. Return to the oven for a further 15 mins.
5Serve with cos lettuce and olive tapenade.
Photo: Bauers/John Paul Urizar