This Gradual Cooked Spinach Ricotta Cannelloni recipe from thecombines the great flavours of Spinach and Ricotta collectively to make a scrumptious, satisfying and wholesome slow-cooked meal.
With a little bit little bit of prep, the entire thing will get cooked within the gradual cooker, so you will get on with different issues – like placing your toes up!
There are heaps of scrumptious and wholesome pasta dishes within the Wholesome Mummy App that you may get pleasure from guilt-free. This flavoursome recipe received’t blow your energy coming in at simply 367 energy per serve!
Print Recipe
Gradual Cooked Spinach and Ricotta Cannelloni
Votes:
Score:
You:
Charge this recipe!
Elements
- 2 1/2 cups frozen spinach thawed and extra liquid squeezed out
- 375 grams reduced-fat ricotta cheese
- 2 free-range eggs
- 1 tsp floor nutmeg
- 250 gram dry cannelloni tubes
- 3 cups passatta
- 1/2 cup water
- 1 tbsp contemporary basil roughly chopped
- 1/2 cup Parmesan cheese shredded
- 2 cups rocket lettuce
|
|
Votes: Charge this recipe! |
Directions
-
In a big bowl combine spinach, ricotta, eggs and nutmeg collectively to make the filling.
-
Gently fill cannelloni tubes with the ricotta combination, you should utilize a piping bag or sandwich bag with the nook minimize off to pipe the filling inside.
-
As soon as piped set cannelloni tubes apart.
-
In one other giant bowl mix passata, water and basil leaves collectively. Pour half of the tomato sauce combine into the underside of the gradual cooker.
-
Place the ricotta-filled cannelloni tubes within the gradual cooker and high with the remaining tomato sauce combine.
-
Cook dinner on excessive for 4 hours or till smooth and tender.
-
Serve cannelloni topped with rocket leaves and parmesan cheese.
-
This recipe makes 5 serves. Leftovers may be saved within the fridge in an hermetic container for as much as 3 days.
Are you able to develop into a Wholesome Mummy?