A rich and delicious spinach and three cheese cannelloni that is a truly Italian dish. Making this simple vegetarian pasta dish in your slow cooker means it’s even easier to create this tender spinach and three cheese canneloni.
Looking for more slow cooker recipes or more vegetarian pasta recipes?
Ingredients
Method
Squeeze excess moisture from the spinach. Place spinach, ricotta, eggs, egg yolk, parmesan, eggplant and garlic in a large bowl; stir to combine. Season.
Combine passata, cream and basil in a large jug; season.
Lightly oil a 4.5-litre (18-cup) slow cooker. Pour half the passata mixture over base of the cooker.
Spoon or pipe spinach mixture into cannelloni tubes; arrange cannelloni vertically in cooker. Top with remaining passata mixture; sprinkle with pizza cheese. Cook, covered, on low, for 4 hours.
Stand spinach & three cheese cannelloni for 10 minutes before serving.
What is passata?
Passata is sieved tomato purée available from supermarkets.
What is cannelloni?
Cannelloni are large pasta tubes usually stuffed with a meat or cheese filling and baked. The name is also used for the finished dish, like this spinach & three cheese cannelloni. For more cannelloni recipes, see this recipe collection.
Ricotta tip
Firm ricotta cheese is available from supermarket delicatessens and cheese shops. It is not the same as the soft ricotta found in tubs in the dairy section.
Spinach & ricotta cheese lasagne
Looking for a lasagne instead? Try our slow cooker spinach ricotta lasagne. For more vegetarian lasagne recipes, see this recipe collection.
