Spinach and ricotta cannelloni

A touch of basil adds fragrant flavour to this vegetarian crowd pleaser, prepared in the slow-cooker for extra convenience.

Recipe «Spinach and ricotta cannelloni» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 4:05 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 small brown onion, finely chopped, 1 garlic clove, crushed, 700g btl passata, 250ml water , 2 tbsp shredded fresh basil leaves, 250g pkt frozen chopped spinach, thawed, excess liquid removed, 220g fresh ricotta , 1 egg, 12 instant dried cannelloni tubes, 50g shaved parmesan or vegetarian hard cheese, 120g baby rocket leaves.

Ingredients:

• 1 tbsp olive oil 
• 1 small brown onion, finely chopped 
• 1 garlic clove, crushed 
• 700g btl passata 
• 250ml water 
• 2 tbsp shredded fresh basil leaves 
• 250g pkt frozen chopped spinach, thawed, excess liquid removed 
• 220g fresh ricotta 
• 1 egg 
• 12 instant dried cannelloni tubes 
• 50g shaved parmesan or vegetarian hard cheese 
• 120g baby rocket leaves 

Instructions

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Stir for 2-3 minutes or until soft. Stir in the passata, water and basil. Bring to boil. Season. Remove from heat.
2. Combine the spinach, ricotta and egg in a bowl. Season. Place in a sealable plastic bag. Cut 1 corner off the bag to make a hole. Pipe the spinach mixture into the cannelloni tubes. Transfer to a plate.
3. Place 1 cup of the tomato mixture in the slow cooker. Top with filled cannelloni tubes, in a single layer, and the remaining tomato mixture. Cook, covered, on high for 4 hours or until cooked through and tender. Divide among plates. Top with shaved parmesan (or vegetarian hard cheese) and rocket leaves.