• Heat the oil in a skillet and the onion and garlic. Cooking over medium heat until translucent.
• Add the fresh chili, tomato, salt and pepper. Simmer for 10 to 15 minutes until thick.

FILLING

• Put the spinach in a large strainer, pour water over it if it's completely frozen and use a spoon to push the water out through the strainer. You should be left with damp spinach not dry you wont get every drop out. As long as you manage to drain it.
• Put the spinach in a bowl and add all the remaining filling ingredients.

BAKE

• Preheat oven to 180 C.
• Spread a little of the tomato sauce on the base of the dish.

FILLING THE TUBES

• Add as much filling as you can into whatever bag you using for filling it in. If using a sandwich bag, fill it, push the filling to one of the corners of the bag, use a scissors to make a small slit on the corner to allow the filling to come out as it would in a piping bag,
• Fill all the tubes, lay them in the oven dish over the first layer of sauce.

TOMATO SAUCE

• Pour the remaining sauce over all the cannelloni tubes once filled.
• Bake covered with foil for 20 minutes.
• Remove the foil, top it off with Parmesan cheese and return it to the oven for another 10 to 15 minutes until the top is golden brown to your liking.
• Serve with fresh basil and a side green salad.