Slow Cooked Spinach and Ricotta Cannelloni

📝 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

👨‍🍳 Instructions

1. 1In a large bowl mix spinach, ricotta, eggs and nutmeg together to make the filling.
2. 2Gently 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. 3Once piped set cannelloni tubes aside.
4. 4In 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. 5Place the ricotta-filled cannelloni tubes in the slow cooker and top with the remaining tomato sauce mix.
6. 6Cook on high for 4 hours or until soft and tender.
7. 7Serve cannelloni topped with rocket leaves and parmesan cheese.
8. 8This recipe makes 5 serves. Leftovers can be stored in the fridge in an airtight container for up to 3 days.