Slow Cooked Spinach and Ricotta Cannelloni
Servings Prep Time
5 15minutes
Cook Time
4hours
Servings Prep Time
5 15minutes
Cook Time
4hours
Ingredients
  • 2 1/2cups frozen spinachthawed and excess liquid squeezed out
  • 375grams reduced-fat ricotta cheese
  • 2 free-range eggs
  • 1tsp ground nutmeg
  • 250gram dry cannelloni tubes
  • 3cups passatta
  • 1/2cup water
  • 1tbsp fresh basilroughly chopped
  • 1/2cup Parmesan cheeseshredded
  • 2cups rocket lettuce
Instructions
  1. In a large bowl mix spinach, ricotta, eggs and nutmeg together to make the filling.
  2. Gently fill cannelloni tubes with the ricotta mixture, you can use a piping bag or sandwich bag with the corner cut off to pipe the filling inside.
  3. Once piped set cannelloni tubes aside.
  4. In another large bowl combine passata, water and basil leaves together. Pour half of the tomato sauce mix into the bottom of the slow cooker.
  5. Place the ricotta-filled cannelloni tubes in the slow cooker and top with the remaining tomato sauce mix.
  6. Cook on high for 4 hours or until soft and tender.
  7. Serve cannelloni topped with rocket leaves and parmesan cheese.
  8. This recipe makes 5 serves. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
Recipe Notes

367 calories per serve

Print Recipe
 Slow Cooked Spinach and Ricotta Cannelloni
Slow Cooked Spinach and Ricotta Cannelloni
Votes: 33
Rating: 3.27
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword spinach ricotta
Prep Time 15 minutes
Cook Time 4 hours
Servings
Ingredients
  • 2 1/2 cups frozen spinach thawed and excess liquid squeezed out
  • 375 grams reduced-fat ricotta cheese
  • 2 free-range eggs
  • 1 tsp ground nutmeg
  • 250 gram dry cannelloni tubes
  • 3 cups passatta
  • 1/2 cup water
  • 1 tbsp fresh basil roughly chopped
  • 1/2 cup Parmesan cheese shredded
  • 2 cups rocket lettuce
Course Main Dish
Cuisine Italian
Keyword spinach ricotta
Prep Time 15 minutes
Cook Time 4 hours
Servings
Ingredients
  • 2 1/2 cups frozen spinach thawed and excess liquid squeezed out
  • 375 grams reduced-fat ricotta cheese
  • 2 free-range eggs
  • 1 tsp ground nutmeg
  • 250 gram dry cannelloni tubes
  • 3 cups passatta
  • 1/2 cup water
  • 1 tbsp fresh basil roughly chopped
  • 1/2 cup Parmesan cheese shredded
  • 2 cups rocket lettuce
Slow Cooked Spinach and Ricotta Cannelloni
Votes: 33
Rating: 3.27
You:
Rate this recipe!
Instructions
  1. In a large bowl mix spinach, ricotta, eggs and nutmeg together to make the filling.
  2. Gently fill cannelloni tubes with the ricotta mixture, you can use a piping bag or sandwich bag with the corner cut off to pipe the filling inside.
  3. Once piped set cannelloni tubes aside.
  4. In another large bowl combine passata, water and basil leaves together. Pour half of the tomato sauce mix into the bottom of the slow cooker.
  5. Place the ricotta-filled cannelloni tubes in the slow cooker and top with the remaining tomato sauce mix.
  6. Cook on high for 4 hours or until soft and tender.
  7. Serve cannelloni topped with rocket leaves and parmesan cheese.
  8. This recipe makes 5 serves. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
Recipe Notes

367 calories per serve