Preheat oven to 180°C/350°F.

Cook spinach in a medium saucepan of boiling water 30 seconds; drain. Place cooked spinach in a medium bowl of iced water to cool. Drain; squeeze excess water from leaves. Shred spinach.

Heat 1 tablespoon of the oil in a medium saucepan over medium heat; cook onion and garlic, stirring, 3 minutes or until onion softens. Add paste; cook, stirring, 2 minutes. Add wine; simmer until wine is almost evaporated. .

Stir in tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Season to taste

Meanwhile, place pine nuts on an oven tray; roast in oven 8 minutes or until golden brown.

Combine cheese, spinach, pine nuts, thyme, egg, half the rind and 1 tablespoon of the juice in a medium bowl; season. Spoon mixture into a large piping bag; fill cannelloni tubes.

Oil a deep 20cm x 30cm ovenproof dish. Spread 1 cup of the tomato sauce over base of dish; arrange filled cannelloni tubes on sauce. Spoon remaining sauce over cannelloni; sprinkle with parmesan. Bake, covered, 30 minutes or until pasta is tender.

Combine remaining oil, rind and juice in a small jug; season with salt and pepper.

Serve cannelloni topped with rocket; drizzle with dressing.