Preheat oven to 190 °C (375 °F).

Pour 1 cup (250 mL) passata sauce into a 13 in. x 9 in. (33 cm x 23 cm) oven-safe dish. Set aside.

In a colander, squeeze thawed spinach to remove excess water. In a large bowl, combine spinach, ricotta, ½ cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp. (30 mL) parsley, garlic, salt and pepper. Pour into a large resealable plastic bag. Cut off a corner to create a piping bag.

Use bag to pipe filling into both ends of cannelloni.

Arrange stuffed cannelloni in a single layer on top of sauce in the baking dish. Pour remaining passata sauce over cannelloni and sprinkle with remaining mozzarella.

Bake for 30 to 35 minutes or until cannelloni are tender and sauce is bubbling. Let stand 5 minutes before serving. Sprinkle with remaining parsley.

Serve with a green salad.