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Spinach and ricotta cannelloni
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Prep Time:
15 minutes
Cook Time:
245 minutes
Total Time:
260 minutes
Slow-cooked vegetarian dish with basil for a fragrant and delicious twist.
Ingredients:
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 700g btl passata
  • 250ml (1 cup) water
  • 40.00 ml shredded fresh basil leaves
  • 250g pkt frozen chopped spinach, thawed, excess liquid removed
  • 220g fresh ricotta
  • 1 egg
  • 12 cannelloni tubes
  • 50g shaved parmesan or vegetarian hard cheese
  • 120g baby rocket leaves
Instructions:
  • In a large frying pan over medium heat, sauté onion and garlic in oil until soft, around 2-3 minutes. Add passata, water, and basil, bring to a boil, then season to taste and remove from heat.
  • Mix fresh spinach, creamy ricotta, and a whisked egg in a bowl, then season to perfection. Spoon the mixture into a zip-top plastic bag, cut a corner to create a piping bag, and fill the cannelloni tubes. Arrange on a plate for serving.
  • Add a generous layer of 1 cup of the flavorful tomato mixture to the slow cooker. Arrange the stuffed cannelloni tubes in a single layer over the tomato mixture. Pour the remaining tomato mixture over the cannelloni. Cook on high for 4 hours or until tender. Serve on plates and garnish with shaved parmesan (or vegetarian hard cheese) and fresh rocket leaves.

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