Cannelloni

Cannelloni is a dish that often intimidates home cooks due to the perception of its complexity. However, with this recipe, we have simplified the process by using lasagna noodles to wrap around the flavorful filling, eliminating the need for stuffing tubes. The slow cooker takes care of the rest, gently cooking the cannelloni to perfection while infusing the dish with rich flavors. Don’t be discouraged by the apparent intricacy of cannelloni; this recipe will guide you through the steps, ensuring a delicious and impressive result.

INGREDIENTS:

• 1 tablespoon (15 ml) olive oil
• 1 cup (160 g) finely chopped onion
• 1 cup (180 g) peeled and chopped roma tomatoes
• ½ teaspoon minced garlic
• ½ teaspoon Italian seasoning
• 2/3 cup (160 ml) dry white wine
• 2/3 cup (160 ml) vegetable broth (see recipe in Chapter 2)
• 2 tablespoons (32 g) no-salt-added tomato paste
• 12 lasagna noodles
• 1 cup (250 g) ricotta cheese
• 4 ounces (115 g) fresh mozzarella, shredded
• 1/3 cup (27 g) shredded Parmesan cheese

PREPARATION:

1. Heat the olive oil in a pan and sauté the chopped onion until soft.
2. Transfer the sautéed onion to the slow cooker.
3. Stir in the chopped tomatoes, minced garlic, and Italian seasoning.
4. Cover the slow cooker and cook on high for 1 hour.
5. Reserve about half of the sauce for later use.
6. Stir the dry white wine, vegetable broth, and tomato paste into the sauce remaining in the slow cooker.
7. Continue cooking on high for 1 hour.
8. Cook the lasagna noodles according to the package directions, then drain them.
9. In a separate bowl, combine the reserved tomato mixture with the ricotta cheese and shredded mozzarella.
10. Divide the ricotta mixture evenly between the lasagna sheets, placing it near one end of each sheet.
11. Roll up the lasagna sheets to form tubes.
12. Place the lasagna rolls into the sauce in the slow cooker, spooning some sauce over each roll.
13. Cover the slow cooker and cook on high for 1 hour, then reduce the heat to low and cook for an additional hour.

YIELD: It can be used for 6 servings.

NUTRITIONAL INFORMATION PER SERVING:

• 142 g water
• 413 calories (27% from fat, 20% from protein, 53% from carbohydrates)
• 20 g protein
• 12 g total fat
• 6 g saturated fat
• 4 g monounsaturated fat
• 1 g polyunsaturated fat
• 52 g carbohydrates
• 2 g fiber
• 3 g sugar
• 233 mg phosphorus
• 350 mg calcium
• 3 mg iron
• 282 mg sodium
• 352 mg potassium
• 570 IU vitamin A
• 73 mg ATE vitamin E
• 7 mg vitamin C
• 30 mg cholesterol

TIP: For an extra burst of flavor, consider adding a sprinkle of dried herbs such as basil, oregano, or parsley to the ricotta filling before rolling up the lasagna sheets. These herbs will enhance the overall taste and aromatic appeal of the cannelloni.

In conclusion, making Cannelloni doesn’t have to be a daunting task. By following this recipe and utilizing the slow cooker, you can achieve a delicious and satisfying dish that will impress your family and guests. The combination of tender lasagna noodles, savory tomato sauce, and a creamy ricotta filling creates a harmonious blend of flavors and textures. So don’t hesitate to give this simplified cannelloni recipe a try and experience the joy of a homemade Italian classic made easier with the help of your slow cooker.