Slow Cooked Spinach and Ricotta Cannelloni

Ingredients

• 250 g (2½ cups)frozen spinach, thawed and excess liquid squeezed out
• 375 greduced-fat ricotta cheese
• 2free-range eggs
• 1 tspground nutmeg
• 250 gdry cannelloni tubes
• 720 ml (3 cups)passata
• 120 ml (½ cup)water
• 15 ml (1 tbsp)fresh basil, roughly chopped
• 50 g (½ cup)shredded Parmesan cheese
• 60 g (2 cups)rocket leaves

Instructions

1. 1

   Mix the filling

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

2. 2

   Fill the tubes

   Carefully fill the cannelloni tubes with the ricotta mixture. Use a piping bag or a sandwich bag with one corner snipped off to pipe it inside.

3. 3

   Set tubes aside

   Set the filled cannelloni tubes aside.

4. 4

   Mix the sauce

   In another large bowl, combine the passata, water and basil. Pour half of the sauce into the bottom of the slow cooker.

5. 5

   Layer the cannelloni

   Arrange the filled cannelloni tubes in the slow cooker and cover them with the remaining tomato sauce.

6. 6

   Cook until tender

   Cook on high for 4 hours, or until the pasta is soft and tender.

7. 7

   Serve with toppings

   Serve the cannelloni topped with rocket leaves and Parmesan cheese.

8. 8

   Store leftovers

   This recipe makes 5 serves. Store leftovers in an airtight container in the fridge for up to 3 days.

What is spinach and ricotta cannelloni?

Cannelloni are pasta tubes filled with a savoury mixture and baked or cooked in sauce, a familiar format in Italian home cooking. This version uses spinach, ricotta, egg and nutmeg for a mild, creamy filling.

Cooking the filled tubes in a slow cooker keeps the method hands-off. Passata and water surround the pasta as it softens, while basil adds a fresh note to the tomato sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 24g protein, 55g carbs, 12g fat.

The pasta provides most of the carbohydrates, while ricotta and eggs contribute protein and some fat; Parmesan adds further fat, protein and salt. For a more balanced plate, serve a portion with extra vegetables or a green salad.

Getting the filling right

Spinach: Squeeze out as much excess liquid as you can after thawing. A drier filling is easier to pipe and less likely to water down the ricotta mixture.

Ricotta and egg: The ricotta gives the filling its soft texture, while the eggs help bind it. Mix them thoroughly with the spinach and nutmeg so each tube gets an even filling.

Filling the cannelloni

Piping: A piping bag or a sandwich bag with a corner cut off makes it easier to push the mixture into the tubes. Work gently so the dry pasta does not crack.

Filling: Guide the mixture into each tube from both ends if needed. Set the filled tubes aside while you mix the sauce.

Sauce and slow-cooker layers

Base layer: Spread half the passata mixture over the bottom of the slow cooker before adding the pasta. This gives the tubes sauce beneath them as they cook.

Top layer: Cover the cannelloni with the remaining sauce. Arrange the tubes in the cooker so they sit in the sauce rather than being left exposed.

How to check for doneness

Timing: Cook on high for 4 hours, as directed, and check that the pasta is soft and tender before serving. Slow cookers can vary, so use the pasta’s texture as the cue.

Handling: Lift the tubes carefully when serving because softened cannelloni can be delicate. A broad serving spoon can help support them.

Serving the cannelloni

Finish: Add the rocket and shredded Parmesan just before serving. The rocket brings a peppery contrast to the soft pasta and tomato sauce.

On the side: Serve with a crisp green salad or steamed vegetables for a fresh contrast. Bread is another option for scooping up any extra sauce.

Recipe notes & tips

• Squeeze the thawed spinach well to keep the filling from becoming watery.
• Use a piping bag or snipped sandwich bag to fill the tubes more neatly.
• Handle the dry cannelloni gently to avoid cracking the tubes.
• Make sure the sauce covers the cannelloni before starting the slow cooker.
• Check that the pasta is tender before serving, as slow cookers may cook at different rates.
• Add the rocket and Parmesan at the table so their textures stay distinct.

Variations

• Add garlic: Stir a little finely chopped garlic into the passata mixture before layering.
• Use fresh spinach: Wilt it first, then cool and squeeze it dry before mixing with the ricotta.
• Add herbs: Mix chopped parsley into the filling for a different herbal note.
• Try mozzarella: Replace some of the Parmesan with shredded mozzarella for a milder, stretchy topping.
• Add chilli: Stir a pinch of chilli flakes into the tomato sauce for gentle heat.

Common mistakes to avoid

• Wet spinach: Excess liquid can make the filling loose; squeeze the thawed spinach thoroughly.
• Cracked tubes: Forcing filling through can split the pasta; pipe gently and work from both ends if needed.
• Exposed pasta: Tubes left uncovered by sauce may not soften evenly; cover them with the remaining sauce.
• Overcooking: Pasta can become too soft if left well beyond the stated time; check tenderness at 4 hours.
• Topping too early: Rocket can wilt during cooking; add it only when serving.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat until piping hot, adding a little water or passata if the sauce has thickened.

Frequently asked questions