Cannelloni with Tomato Eggplant Sauce Crockpot Recipe
Ingredients needed for sauce:
* 1 medium eggplant, peeled, cut into 2-inch cubes, and drained of excessive moisture
* 2 tablespoons of olive oil
* 2 cloves of garlic, minced
* 1/2 teaspoon cracked black peppercorns
* 3 cups of tomato sauce
Ingredients needed for filling:
* 2 cups of ricotta cheese
* 1/2 cup of freshly grated Parmesan cheese
* 1 1/2 cups of chopped baby spinach
* 1 teaspoon of freshly grated nutmeg
* 1 egg, beaten
* 1/4 teaspoon of salt
* 1/4 teaspoon of freshly ground pepper
* 24 oven-ready cannelloni shells
Preparation steps:
* Sauce: In a skillet, heat oil over medium heat. Add eggplant, in batches, and cook, stirring, until it begins to brown, adding more oil if necessary. Return all eggplant to pan. Add garlic and peppercorns and cook, stirring, for 1 minute. Add tomato sauce, stir well and bring to a boil. Remove from heat and set aside.
* Filling: In a bowl, combine ricotta, Parmesan, spinach, nutmeg, egg, salt and pepper. Using your fingers, fill pasta shells with mixture and place filled shells side by side in crockpot, then on top of each other when bottom layer is complete. Pour sauce over shells.
* Cover and cook on low for 6 hours or high for 3 hours.
Enjoy
Since I probably use my crockpot more than I use my oven, I thought a blog for tasty and easy crockpot recipes would be great. I simply love my crockpot and am known as the queen of the crockpot. When you work 40 hours a week and have children with a lot of after school activities, the crockpot really simplifies life. So much healthier than fast food too :-). Feel free to share your own favorite crockpot recipes as well. Enjoy!
Monday, August 19, 2013
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