Best of Bridge Sweet Potato Cannelloni

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 3 cups tomato sauce
  • 1 cup evaporated milk
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp pepper
  • 1 egg, lightly beaten
  • 11/4 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 11/4 cups grated peeled sweet potato
  • 1 cup packed baby spinach, chopped
  • 12 oven-ready cannelloni shells
  • 1 cup shredded mozzarella cheese


Grease the insert of a 31/2- to 4-quart slow cooker. In a bowl, whisk together tomato sauce and milk.

Spread 1 cup (250 mL) sauce mixture in bottom of slow cooker.

In another bowl, whisk together salt, nutmeg, pepper, egg, ricotta and Parmesan. Stir in sweet potato and spinach.

Using your fingers, fill cannelloni shells with ricotta mixture. Place filled shells side by side in slow cooker, making two layers if necessary.

Pour remaining sauce over shells. Cover and cook on Low for about 6 hours or on High for about 3 hours, until bubbling.

Sprinkle with mozzarella. Cover and cook on High for about 15 minutes, until mozzarella is melted.

Tip: use oven-ready cannelloni for this recipe. It stands up better to the long, moist cooking than fresh or regular dried pasta.

** Need 3 1/2-4 L slow cooker

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