IN THE POT | CANNELLONI WITH SPINACH & FETA (MFM)

As I type this the meal is in the slow cooker doing it’s thing.  I am however concerned that I didn’t “cook” the cannelloni shells before filling and putting in the slow cooker.  My assumption has been that the mixture and cooker will do the cooking of the shells for me.  So this could be an interesting experiment in pasta…

Both of us have been home today with a cold.  I think it’s safe to say we both feel like we’ve been run down with a steamroller.  We had a big weekend (busy, not drinking) and it just zapped the last of our energy I think and the cold took the opportunity to strike.

So now I’ve managed to put dinner on and post the recipe so you can all enjoy it I’m going back to bed until it’s ready to consume. Enjoy!

Cannelloni with Spinach & Feta

250g frozen spinach or fresh baby silverbeet leaves

1 small onion

375g feta cheese, crumbled

1½ cups grated tasty cheese

¾ cup grated parmesan cheese

2 teaspoons chopped parsley

3 eggs

250g instant cannelloni shells

3 cups diced canned or bottled tomatoes or passata

2 tablespoons tomato paste

1 teaspoon sugar

½ teaspoon salt

1.  Cook the spinach or silverbeet in 3 tablespoons water for 3 minutes.  Drain well and leave to cool, then squeeze to remove all liquid.  Chop finely.

2. Peel and grate the onion.  Combine the spinach and onion with the feta, 1 cup of tasty cheese, ½ cup of parmesan and the parsley.  Whisk the eggs and mix through.  Fill the cannelloni shells with this mixture.*

3.  Mix together the tomato, tomato paste, sugar and salt.  Spread a thin layer in the base of the slow cooker, and then put a layer of the cannelloni shells.  Spread half the remaining tomato mixture, then the rest of the shells and top with the last of the tomato mixture.  Combine the remaining tasty cheese and parmesan and scatter over the top.

4.  Place lid on cooker and cook 1½ – 2 hours on high.

Hint: It is much easier to fill the cannelloni shells using a piping bag.  Disposable piping bags are available at most supermarkets.

Note: Use a mixture of half feta, half ricotta if a little less saltiness is preferred.

Source: Slow Cooker by Sally Wise