Spinach and Ricotta Cannelloni (Veg. Option)

4
Servings
15m
Prep Time
245m
Cook Time
4h 20m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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