SPINACH, RICOTTA & FETA CANNELONI
INGREDIENTS (filling):
500g of Fresh Ricotta
200g of Danish Feta
250g of Chopped Frozen Spinach (thawed)
1/4 cup of Parmesan Cheese
2 x TBS Basil
2 x TBS Parsely
Cracked pepper (to taste)
1 x box of canneloni shells
INGREDIENTS (sauce):
2 x cloves of finely chopped garlic
1 x small onion
1 x jar of Passata
Season w/ salt, pepper, garlic powder, paprika (to your liking)
Directions:
Fill canneloni shells with filling.
Fry of onion & garlic until soft, pour in passata and simmer on stove top for 10mins.
Line slow cooker with baking paper.
Ladel two scoops of tomato passata to the bottom.
Lay filled canneloni to your slow cooker and put passata over each layer.
Tea towel underneath the lid.
Turn slow cooker on low for 3hrs.
Fingers crossed it works out!
Looking forward to dinner.
Slow Cooker Mexican Shredded Beef
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