Slow Cooked Spinach and Ricotta Cannelloni

Ingrédients

• 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

Préparation

1. 1

   In a large bowl mix spinach, ricotta, eggs and nutmeg together to make the filling.

2. 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. 3

   Once piped set cannelloni tubes aside.

4. 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. 5

   Place the ricotta-filled cannelloni tubes in the slow cooker and top with the remaining tomato sauce mix.

6. 6

   Cook on high for 4 hours or until soft and tender.

7. 7

   Serve cannelloni topped with rocket leaves and parmesan cheese.

8. 8

   This recipe makes 5 serves. Leftovers can be stored in the fridge in an airtight container for up to 3 days.