Spinach and three cheese cannelloni

A little bit of prep and then just set and forget!

  • 5 hrs cooking
  • Serves 6
  • Print
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.


Spinach and three cheese cannelloni
  • 750 gram frozen spinach, thawed
  • 3 1/2 cups (840g) firm ricotta cheese
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup (60g) finely grated parmesan cheese
  • 225 gram jar char-grilled eggplant in olive oil, drained, chopped finely
  • 3 clove garlic, crushed
  • 1 litre (4 cups) bottled passata
  • 3/4 cup (180ml) pouring cream
  • 3/4 cup coarsely chopped fresh basil
  • 400 gram dried cannelloni tubes
  • 1 1/2 cup (180g) pizza cheese


Spinach and three cheese cannelloni
  • 1
    Squeeze excess moisture from the spinach. Place spinach, ricotta, eggs, egg yolk, parmesan, eggplant and garlic in a large bowl; stir to combine. Season.
  • 2
    Combine passata, cream and basil in a large jug; season.
  • 3
    Lightly oil a 4.5-litre (18-cup) slow cooker. Pour half the passata mixture over base of the cooker.
  • 4
    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.
  • 5
    Stand for 10 minutes before serving.


Passata is sieved tomato purée available from supermarkets. Cannelloni are large pasta tubes usually stuffed with a meat or cheese filling and baked. The name is also used for the finished dish. 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.

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