- 0:15 Prep
- 4:05 Cook
- 4 Servings
- Easy
A touch of basil adds fragrant flavour to this vegetarian crowd pleaser, prepared in the slow-cooker for extra convenience.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 700g btl passata
- 250ml (1 cup) water
- 2 tablespoons 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
Method
- Step 1Heat 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.
- Step 2Combine 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.
- Step 3Place 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.
Nutrition
1725 kj
Energy
18g
Fat Total
8g
Saturated Fat
8g
Fibre
21g
Protein
42g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Angela Portela
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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