This Sluggish Cooked Spinach Ricotta Cannelloni recipe from the 28 Day Weight Loss Problem combines the fantastic flavours of Spinach and Ricotta in combination to make a scrumptious, gratifying and wholesome slow-cooked meal.
With a bit little bit of prep, the entire thing will get cooked within the sluggish cooker, so you’ll get on with different issues – like hanging your ft up!
There are tons of scrumptious and wholesome pasta dishes within the Wholesome Mummy App that you’ll experience guilt-free. This flavoursome recipe gained’t blow your energy coming in at simply 367 energy in keeping with serve!
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Elements
- 2 1/2 cups frozen spinach thawed and extra liquid squeezed out
- 375 grams reduced-fat ricotta cheese
- 2 free-range eggs
- 1 tsp flooring nutmeg
- 250 gram dry cannelloni tubes
- 3 cups passatta
- 1/2 cup water
- 1 tbsp contemporary basil more or less 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 in combination to make the filling.
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Gently fill cannelloni tubes with the ricotta combination, you’ll use a piping bag or sandwich bag with the nook bring to an end to pipe the filling inside of.
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As soon as piped set cannelloni tubes apart.
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In every other massive bowl mix passata, water and basil leaves in combination. Pour part of the tomato sauce combine into the ground of the sluggish cooker.
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Position the ricotta-filled cannelloni tubes within the sluggish cooker and best with the remainder tomato sauce combine.
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Prepare dinner on top for 4 hours or till cushy and comfortable.
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Serve cannelloni crowned with rocket leaves and parmesan cheese.
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This recipe makes 5 serves. Leftovers can also be saved within the refrigerator in an hermetic container for as much as 3 days.
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