Submitted by Jenny Krahe
Ricotta and Spinach Cannelloni
Serving: 4
Ingredients
Filling
- 250gm Spinach (i just defrosted and drained)
- 250gm Ricotta cheese
- 1/2 cup tasty cheese
- 2 egg yolks
- 2 tsp minced garlic
Sauce
- 3/4 cup passata sauce
- Basil
- 1/2 cup Cream
- Cheese
Instructions
- Mix together filling ingredients and fill cannelloni shells. I actually used lasagne sheets rolled up.
- Put in greased slow cooker dish and cover with passata sauce.
- Sprinkle with basil and then drizzle with cream.
- Top with cheese.
- 2 hours on high...
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Made this today for lunch. Didn’t adjust the recipe in any way and it was delicious. Really easy to prepare and very tasty. Can see I will be making this regularly as it was a hit with the whole family.
Absolutely delicious….very creamy and didn’t have the burnt ends like mine used to in the oven
Used a whole jar of sauce instead of 3/4cup…..now looking for more variations
Thanks for sharing this recipe!
This is something that I wouldn’t usually make during the week but I was really happy with how it came out. I will make a few changes next time:
– Needed more of the passata sauce (I would use a big jar next time)
-500 gram ricotta so that I could have filled all the cannelloni shells and had enough for left overs
Also my slow cooker is really hot so it only needed 3ish hours on low
Thxs for the recipe l doubled the mixture too much spinach.Was a hit with the kids
I tried this tonight and I did need to add more passata & cream at the hour mark, possibly due to my SC’er
But it was a really lovely dish, and next time I will just tweak the sauce slightly for our tastes, and will try fresh lasagne sheets rolled up next time instead of the bought cannelloni tubes.
But it will definitely be made again – thanks for sharing
You can add chicken or pork mince plus I grate some nutmeg into the mixture
Sorry to bother people. Do we need the cream? And also i am using lasagna sheets gluten free, can i use egg wash to make it into a tube?
Should I precook the pasta shells ??
No I wouldn’t 🙂
Is the cheese mozzarella ?
You could… or tasty
I have made this many times. I use fresh pasta sheets and roll up with a bit of mixture. I adapt the recipe to what I have eg tins of tomato instead of passata and I like extra sauce ?. I don’t use the cream in the sauce as I don’t want to add it. Works beautifully every time
Made this for dinner tonight, would have to say it was one of my favourites. Hubby even went back for seconds. Just stuck to the recipe minus the basil ?
Next time I will make a double batch. Yummy ?
This was absolutely delightful for lunch. First time ricotta eater. Next time I would use more passata (i used 2 thirds of a bottle) or use my wife’s excellent suggestion, pouring leftover bolognese sauce over the cannelloni
What kind of tasty cheeses did everyone use?
Love this.. Have made it so many times.. and will continue to make it.. great for lunches… followed recipe. However added extra spinach and used the entire bottle of Passata. Love it saucy..
First time making tonight! It didn’t come out perfect, and I took some notes for next time… but there will definitely be a next time because this was delicious!! Yummy and a nice simple meat free meal. I used a tin of diced tomatoes as I didn’t have passata, and I made a small amount of white sauce as I didn’t have cream. Next time will definitely try it with passata and plenty of it (think it needs moisture..?) and I also double stacked my rolls which left the middle a little dry so won’t double stack again. Still… cheesy, tomatoey tasty goodness… definitely going on the repertoire for fine tuning perfection! ?
Absolutely delicious! I added mince to the filling – as my better half loves his meat (cooked the mince in pan with spices/mixed it in with the filling) decided to use the whole egg, used fresh spinach and picked out my favourite pasta sauce to go with the topping. Quick and easy meal to make.
Will definitely make this again, only thing I did different is that I used 2x 500ml passata sauce, cause we like lots of sauce.
Hi do I need to use the tea towel method for this if using cannelloni tubes? If so what are the times? Thanks
No tea towel needed – it will always state if it’s used 🙂
A family favourite always
Is it fresh basil or dried basil?
You could use whichever you have 🙂
Great recipe!! I have used this one a few times and it’s always a favourite!
Wow. Very happy with how this turned out. Was delish. Used whole bottle, 400ml of passata. Layered tasty and parmesan on top. Cooked on low 3 hrs. My slowcooker cooks hot. Hubby very impressed ?
Great recipe. My husband and I enjoyed it. Tasted even better the next day reheated. I used a 700ml passata and it was still a bit dry next time I would use at least a litre of passata.
Wow thank you Jenny for this recipe it was delicious ?
I dint have passata sauce so I used a Dolmio roasted garlic and onion instead.
I will be definitely asking this again ??
What kind of cheese did you use for the “tasty” cheese? assuming heavy whipping cream would be the cream?
You can buy “tasty” cheese as just that – Tasty Cheese. It’s most similar to cheddar I would say 🙂
Dried or fresh pasta?
I always see folks use dry in the group 🙂
Unfortunately it wasn’t a winner, very dry. I think when I make it again I will add more passata
Very yummy. Didn’t have passata so used a can of tomatoes and it was perfect!
This was beautiful Jenny. Thanks for sharing g recipe. It will definitely be done again in our household.
An easy recipe to prepare.
Used the San Remo cannelloni tubes. and it turned out great.
This was awesome! with others handy tips in the comments I used fresh lasagne sheets got 10 cannelloni from them,I didn’t want to over crowd them so used both my cookers
I used the whole bottle of passata added Tuscan herbs cooked both on low 3.5 hours. It was delicious 😋
Love this! Thanks Kath 🙂