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Spinach & Ricotta Canneloni

Spinach & Ricotta Canneloni

Spinach & Ricotta Canneloni

August 17, 2016

Ingredients

  • 250ml (1 cup) water
  • 1 egg
  • 220g fresh ricotta
  • 250g pkt frozen chopped spinach, thawed, excess liquid removed
  • 2 tablespoons shredded fresh basil leaves
  • 700g bottle Sylvia’s Pasta Sauce
  • 1 garlic clove, crushed
  • 1 small brown onion, finely chopped
  • 1 tablespoon olive oil
  • 12 instant dried cannelloni tubes
  • 50g shaved parmesan or vegetarian hard cheese
  • 120g baby rocket leaves

Method

  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.

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