- Cook pasta shells or canneloni tubes until al dente in salted water. Drain.
- Meanwhile, combine ricotta, chopped spinach and nutmeg in a bowl. Season with salt and pepper.
- Spread some tomato sauce over the base of a baking dish.
- Stuff the ricotta and spinach mixture into the shells/canneloni and layer in the baking dish.
- Pour more tomato sauce over the pasta.
- Bake in oven for about fifteen minutes at 180C.