Combine spinach, ricotta, egg yolks, garlic, 1/3 cup cheese and some nutmeg and salt in a bowl. Mix well. Fill dry cannelloni tubes with mixture.
In a pan, cook oil, tomatoes, basil and salt and pepper to taste until boiling. Remove from heat.
Pour half the tomato sauce in dish then place a layer of the filled cannelloni tubes. Pour over the remaining sauce and sprinkle with the remaining 3/4 cup of cheese.
Bake at 200 degrees C for 30 – 35 minutes. Test with a skewer to see if cooked.