Blanch the spinach in boiling water for 30 seconds then place in ice water. Drain and squeeze out as much water as possible by placing into a clean tea towel and wringing out. Chop finely and place into a bowl with the ricotta, mascarpone, nutmeg, chili flakes, lemon zest, black pepper and half the Parmesan. Stir to combine.
Fill a piping bag or clean plastic bag with the filling and fill each of the tubes. Give them a light bang to compact the filling.
Place the tubes in a baking dish.
Add 1 tablespoon olive oil to a pan followed by the garlic and chili and cook for 2 minutes until fragrant. Add the wine followed by the tomato puree, sugar, salt and pepper and stir then add the tomatoes, Parmesan rind and oregano.
Pour the sauce over the cannelloni tubes. Sprinkle over the remaining Parmesan and add the mozzarella. Bake for 30 to 40 minutes until the tubes are cooked through then serve sprinkled with the chopped basil and parsley.