Herbed Canneloni with Tomato Sauce

Another Slowcooker Sunday Recipe. This time- pasta!

INGREDIENTS

8 oz cottage cheese (or ricotta)

1 oz parmesan cheese

1 tsp Italian seasoning

6 green onions, freshly chopped

Salt and freshly ground pepper

8 cannelloni tubes (or manicotti)

Sauce:

1 cup canned crushed tomatoes

3-4 green onions, chopped

2 tsp Worchestershire sauce

1 large clove garlic, crushed

DIRECTIONS

Bring a large saucepan of salted water to boil, add the pasta tubes and cook until al dente. Drain, set aside and keep warm. Place the cheeses, seasoning, green onions, salt and pepper in a bowl and mix thoroughly.

To make the sauce, mix together all sauce ingredients

Lightly butter the base of the slow cooker. Spoon cheese mixture into cannelloni tubes. Spoon a little tomato sauce into the cooker, and then arrange the stuffed tubes in the cooker and add sauce. Cook for 1-1 ½ hours on high, or 2 – 2 ½ hours on low. Serve sprinkled with extra parmesan cheese and parsley sprigs.

VERDICT
The pasta was good, but with a cooking time of only 1 1/2-2 hours... why bother with the slow cooker? When I use the slowcooker I want something I can make in the morning- or during lunch break- that is ready for dinner.

The recipe was good, but the sauce had a strange flavor (from the Worcestershire I think). I doubt we'll try this again.
NUTRTION
Per Cannelloni (manicotti shell): Calories: 186 Protein: 11g Fat: 8g Carbs: 18g