Spinach & ricotta cannelloni

Name: Spinach & ricotta cannelloni
Cuisine: European, Italian, Mediterranean
Ingredients: 10g fresh basil leaves, roughly torn, plus extra to serve; 20 dried (250g packet) cannelloni tubes; 50g finely grated parmesan, plus extra to serve; 125g shredded mozzarella; 4 tbsp extra virgin olive oil; 1 brown onion, finely chopped; 4 garlic cloves, minced; 2 bay leaves; 0.5tsp dried thyme; 0.5tsp dried oregano; 6 tbsp tomato puree; 170ml chardonnay wine; 2 x 400g chopped tomatoes; 1000ml low salt vegetable stock; 1.5tsp white sugar; 1 tsp cooking salt; 0.5tsp black pepper; 250g frozen chopped spinach, thawed; 500g ricotta; 30g finely grated parmesan; 100g shredded mozzarella; 1 egg; 1 large garlic clove, minced; 1/8 tsp ground nutmeg; 0.75tsp cooking salt; 0.5tsp black pepper