Spinach and Ricotta Cannelloni (Veg. Option)

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.