Make tomato sauce. Heat oil in a large saucepan; cook onion, stirring, until softened. Add garlic; cook, stirring, until fragrant. Add wine and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, 20 minutes or until thickened slightly. Cool 10 minutes; blend or process sauce with sugar until smooth.

Meanwhile, preheat oven to 180°C.

Cook just washed and wet spinach in a heated large saucepan, stirring, until wilted. Drain; when cool enough to handle, squeeze out excess moisture. Place spinach in a large bowl with ricotta, eggs, herbs, rind and ½ cup of the parmesan; stir until combined.

Spread a third of the tomato sauce on the base of a shallow 25cm x 35cm ovenproof dish.

Place 12 cannelloni sheets on a work surface, with the short side in front of you. Spoon filling on each sheet, starting 3cm up from the edge, across the sheet so that it finishes at the halfway mark. Roll up cannelloni; place seam-side down, in single layer, on sauce in dish until dish is filled. Top with remaining sauce.

Cover dish with foil; bake for 20 minutes. Remove foil, sprinkle with remaining parmesan; bake for 15 minutes or until pasta is tender and parmesan is browned lightly.