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Slow cooker ham, tomato and ricotta cannelloni

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Recipe may contain gluten, peanuts, tree nuts, milk and egg.

Change up pasta night with this easy one-pot cheesy cannelloni.

10 Ingredients


  • 375g smooth ricotta

  • 150g sliced leg ham, finely chopped

  • 1 large vine-ripened tomato, finely chopped

  • 1/3 cup finely grated parmesan

  • 1/4 cup chopped fresh basil leaves

  • 1 small red chilli, finely chopped

  • 6 fresh lasagne sheets, each cut into 3 pieces

  • 2 cups Mutti Tomato Passata

  • 1 1/2 cups grated 3 cheese blend

  • Fresh basil leaves, to serve

3 Method Steps


  • Step 1

    Combine ricotta

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    (375g smooth ricotta), ham (150g sliced leg ham, finely chopped), tomato (1 large vine-ripened tomato, finely chopped), parmesan (1/3 cup finely grated parmesan), basil (1/4 cup chopped fresh basil leaves) and chilli (1 small red chilli, finely chopped) in a bowl. Season well with salt and pepper. Spoon 2 tablespoons ricotta mixture along 1 long side of 1 piece of lasagne sheet (6 fresh lasagne sheets, each cut into 3 pieces). Roll up to enclose filling. Repeat with remaining lasagne sheets and filling.


  • Step 2

    Pour 1 cup passata (2 cups Mutti Tomato Passata) over the base of slow-cooker bowl. Arrange cannelloni on top, in 2 layers. Pour remaining passata over. Sprinkle with cheese blend (1 1/2 cups grated 3 cheese blend). Cover. Cook on HIGH for 2 hours or until pasta is tender and cheese is melted.

  • Step 3

    Turn off slow cooker and stand for 10 minutes. Serve sprinkled with extra basil leaves (Fresh basil leaves, to serve).
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Recipe Notes

YOU’LL NEED A 5.5-LITRE SLOW COOKER FOR THIS RECIPE.

Nutritional Information

Per serving

  • 445

  • 1862 kj

  • 22.4g

  • 14.1g

  • 4g

  • 27.1g

  • 882mg

  • 31.1g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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