Sluggish Cooked Spinach Ricotta Cannelloni Recipe
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This Sluggish Cooked Spinach Ricotta Cannelloni recipe from the 28 Day Weight Loss Problem combines 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 could get pleasure from guilt-free. This flavoursome recipe gained’t blow your energy coming in at simply 367 energy per serve!
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Components
- 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 recent basil roughly chopped
- 1/2 cup Parmesan cheese shredded
- 2 cups rocket lettuce
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Directions
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In a big bowl combine spinach, ricotta, eggs and nutmeg collectively to make the filling.
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Gently fill cannelloni tubes with the ricotta combination, you need to use a piping bag or sandwich bag with the nook reduce off to pipe the filling inside.
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As soon as piped set cannelloni tubes apart.
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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.
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Place the ricotta-filled cannelloni tubes within the gradual cooker and prime with the remaining tomato sauce combine.
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Cook dinner on excessive for 4 hours or till smooth and tender.
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Serve cannelloni topped with rocket leaves and parmesan cheese.
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This recipe makes 5 serves. Leftovers might be saved within the fridge in an hermetic container for as much as 3 days.
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