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Preheat oven to 180°C. Combine the spinach, ricotta, feta, green shallot, garlic and nutmeg in a large bowl, and season with salt and pepper.
Use a teaspoon to firmly fill each cannelloni tube with spinach mixture. (Alternatively, spoon spinach mixture into a piping bag fitted with a 2cm-diameter nozzle and pipe into pasta tubes.) Place the cannelloni in a single layer in the base of a 19 x 30cm (base measurement) ovenproof baking dish.
Pour tomato over cannelloni to evenly cover. Sprinkle with mozzarella. Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 10 minutes or until pasta is tender and mozzarella is golden brown. Remove from oven. Set aside for 5 minutes to set.
Divide cannelloni among serving plates and serve immediately with mixed salad leaves.