Spinach and Ricotta Cannelloni (Veg. Option)
Recipe: #37103
June 13, 2021
Categories: Cheese, Parmesan, Eggs, Cannelloni Italian, Potluck, Slow Cooker, Vegetarian, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (270.5 g)
- Calories 219.4
- Total Fat - 13.8 g
- Saturated Fat - 5.1 g
- Cholesterol - 243 mg
- Sodium - 208.1 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.9 g
- Sugars - 1.8 g
- Protein - 16.1 g
- Calcium - 257.3 mg
- Iron - 3.1 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large frying pan over medium heat and add onion and garlic and stir for 2-3 minutes or until soft and then stir in the passata, water and basil and bring to boil, season and remove from heat.
Step 2
Combine the spinach, ricotta and egg in a bowl, season.= and place in a sealable plastic bag and cut 1 corner off the bag to make a hole and pipe the spinach mixture into the cannelloni tubes and transfer to a plate.
Step 3
Place 1 cup of the tomato mixture in the slow cooker and top with filled cannelloni tubes, in a single layer, and the remaining tomato mixture and cook, covered, on high for 4 hours or until cooked through and tender.
Step 4
Divide among plates and top with shaved parmesan (or vegetarian hard cheese) and rocket leaves.
Tips
No special items needed.
0 Reviews
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