This Slow Cooked Spinach Ricotta Cannelloni recipe from the 28 Day Weight Loss Challenge combines the wonderful flavours of Spinach and Ricotta together to make a delicious, satisfying and healthy slow-cooked meal.
With a little bit of prep, the whole thing gets cooked in the slow cooker, so you can get on with other things – like putting your feet up!
There are heaps of delicious and healthy pasta dishes in the Healthy Mummy App that you can enjoy guilt-free. This flavoursome recipe won’t blow your calories coming in at just 367 calories per serve!
Votes:
Rating:
You:
Rate this recipe!
Ingredients
- 2 1/2 cups frozen spinach thawed and excess liquid squeezed out
- 375 grams reduced-fat ricotta cheese
- 2 free-range eggs
- 1 tsp ground nutmeg
- 250 gram dry cannelloni tubes
- 3 cups passatta
- 1/2 cup water
- 1 tbsp fresh basil roughly chopped
- 1/2 cup Parmesan cheese shredded
- 2 cups rocket lettuce
|
|
Votes: Rate this recipe! |
Instructions
-
In a large bowl mix spinach, ricotta, eggs and nutmeg together to make the filling.
-
Gently fill cannelloni tubes with the ricotta mixture, you can use a piping bag or sandwich bag with the corner cut off to pipe the filling inside.
-
Once piped set cannelloni tubes aside.
-
In another large bowl combine passata, water and basil leaves together. Pour half of the tomato sauce mix into the bottom of the slow cooker.
-
Place the ricotta-filled cannelloni tubes in the slow cooker and top with the remaining tomato sauce mix.
-
Cook on high for 4 hours or until soft and tender.
-
Serve cannelloni topped with rocket leaves and parmesan cheese.
-
This recipe makes 5 serves. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
Are you ready to become a Healthy Mummy?
Wow thank you