Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add minced garlic and fresh spinach, cooking until the spinach is wilted for about 2 minutes.

Add chopped mushrooms and grated zucchini to the skillet. Sauté for about 5 minutes until the vegetables are tender.

Transfer sautéed vegetables to a mixing bowl. Fold in ricotta, parmesan, basil, parsley, salt, and pepper until well combined.

Return the skillet to medium heat, add more olive oil and garlic if desired. Stir in tomato passata and heavy cream, simmering for about 5 minutes.

Fill the cannelloni tubes with the creamy vegetable mixture using a spoon or piping bag.

Spread half of the tomato-cream sauce in the bottom of a baking dish. Place filled cannelloni on top, then pour the remaining sauce over them.

Sprinkle shredded mozzarella cheese over the top of the cannelloni.

Bake for 25–30 minutes until the cheese is bubbling and golden brown.

Let the Vegetable Cannelloni rest for about 5–10 minutes before serving.