Preheat the oven to 200°C.
Grease a small ovenproof dish with a little oil.
Lay lasagne sheets flat and spread ricotta cheese evenly over them.
Top the ricotta with torn basil, nutmeg, salt, and pepper.
Roll the pasta into tubes and place in the greased dish.
Heat olive oil in a saucepan and fry garlic for one minute.
Stir in tomato passata, season, and simmer for two minutes.
Pour the tomato sauce over the rolled cannelloni.
Bake for 8 to 10 minutes until the pasta is cooked through.
Serve the meal directly in the baking dish.