Spinach & Cream Cheese Slow Cooker Cannelloni
Twist on the traditional Spinach & Ricotta favourite, substituting the sweet cheese for cream cheese and cooking no fuss in the slow cooker
Ingredients
- 6 tubes Cannelloni gage this depending on whatever size your tubes are
- 2 tbsp Cream Cheese
- 35 g Grated Cheese
- 1 knob Butter
- 500 g Passata
- 300 g Spinach
- 1 medium Onion
- 3 cloves Garlic
- 3 tsp Garlic Powder
- 2 tsp Dried Basil
- 2 tsp Dried Parsley
- 1 tsp Red Wine Vinegar
- Salt & Pepper to Taste
Instructions
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Add butter to a hot pan, melt and stir in 1tsp of garlic powder, sweat the spinach for 2-3 minutes.
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Transfer spinach to a blender, add onion, garlic and cream cheese and season. Blitz but keep relatively chunky. Set aside
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In a pan add the passata, red wine vinegar, basil, parsley (you can add 1 tsp oregano here too for added flavour) and remaining garlic powder. Place on medium heat and let simmer and thicken for 5 minutes.
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Spoon a layer of the sauce onto the bottom of the slow cooker, take your cannelloni tubes (you don’t cook them beforehand, they will cook perfectly in the slow cooker) and stuff them with the spinach mix. Lay them into the slow cooker.
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Spoon over the remaining sauce and top with grated cheese, place the lid on and on low heat for 2-3 hours. Your dish is ready to serve on its own or with garlic bread and a side salad. You can put slow cooker pot under the grill for a couple of minutes before serving to really crisp the cheese if you wish.
Recipe Notes
