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spinach and ricotta cannelloni


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Prep Time: 15 minutes

Cook Time: 245 minutes

Total: 260 minutes

Servings: 4

Cost: $7.41 /serving


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Step 1

Heat oil in a large frying pan over medium heat. Add onion and garlic. Stir for 2-3 minutes or until soft. Stir in the passata, water and basil. Bring to boil. Season. Remove from heat.

Step 2

Combine the spinach, ricotta and egg in a bowl. Season. Place in a sealable plastic bag. Cut 1 corner off the bag to make a hole. Pipe the spinach mixture into the cannelloni tubes. Transfer to a plate.

Step 3

Place 1 cup of the tomato mixture in the slow cooker. Top with filled cannelloni tubes, in a single layer, and the remaining tomato mixture. Cook, covered, on high for 4 hours or until cooked through and tender. Divide among plates. Top with shaved parmesan (or vegetarian hard cheese) and rocket leaves.

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