First came no-boil lasagna noodles and now the marketplace offers oven-ready cannelloni. Just stuff the shells and let your slow cooker do the rest.
•10-ounce package frozen, chopped spinach
•3 cans, 8 ounces each, tomato sauce (total 3 cups)
•8-ounce carton whipping cream (1 cup)
•15-ounce can pureed pumpkin (not pumpkin pie filling)
•1/4 cup grated Parmesan cheese
•1 cup ricotta cheese
•1/4 teaspoon each nutmeg and sage
•12 oven-ready cannelloni
•4- to 6-ounce package shredded mozzarella cheese
Thaw spinach and squeeze it dry with paper toweling. Grease the slow cooker pan. Put one can of tomato sauce (1 cup) in the slow cooker and drizzle with about a third of the cream. In a medium bowl whip the egg with a fork and mix in pumpkin, cheeses, spinach, nutmeg and sage. Stuff mixture into cannelloni and arrange them in a single layer atop the tomato sauce.
If two layers are needed, cover the first layer with another cup of tomato sauce and drizzle with about 1/3 cup of the cream. Then add the second layer, the third cup of tomato sauce and the rest of the cream. If you have a single layer cover it with two cups tomato sauce and 2/3 cup cream.
Cover and cook 6 hours on Low or 3 hours on High. Sprinkle with mozzarella, cover and heat another 10-15 minutes until cheese melts. Serves 4 to 6.