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!
Fee this recipe!
- 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
Fee this recipe!
In a big bowl combine spinach, ricotta, eggs and nutmeg in combination to make the filling.
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.
As soon as piped set cannelloni tubes apart.
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.
Position the ricotta-filled cannelloni tubes within the sluggish cooker and best with the remainder tomato sauce combine.
Prepare dinner on top for 4 hours or till cushy and comfortable.
Serve cannelloni crowned with rocket leaves and parmesan cheese.
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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