Cut the Parmesan into large pieces and grind into crumbs in a blender. Cut the garlic into slices, wash, dry and roughly chop the parsley, also put in the blender. Now add the washed and dried baby spinach and ricotta and mix into a fine mixture. Add breadcrumbs, salt and pepper and mix vigorously again, season to taste.
Preheat the oven to 180 ° C. Put the filling in a piping bag, fill the cannelloni with it and place in a baking dish.
Mix the tomatoes, water, lemon juice and zest together. Season with salt, pepper and sugar and spread over the cannelloni.
Put the baking dish in the oven and pre-cook for 10 minutes, then cut the mozzarella into slices and spread over the cannelloni. Put the tin back into the oven for 15-20 minutes and finish cooking.
Garnish with basil before serving