Slow Cooker Pumpkin and Spinach Cannelloni

Ingredients:300g pumpkin, grated
500g ricotta cheese (use reduced fat if you like)
20g parmesan cheese, grated
1/2 cup baby spinach, roughly chopped
1 tsp white pepper
1/2 tsp salt flakes
1 packet fresh lasagna sheets (or homemade pasta)
1 litre tomato passata (tomato puree)
125ml low fat evaporated milk
1/2 cup low fat mozzarella cheese
3 tb chopped parsley


Method:
Put your slow cooker on low, and pour 1/3 of your bottle of passata in the bottom.

Mix together the pumpkin, ricotta, parmesan, baby spinach, white pepper and salt
Roll out your pasta sheets - I bought the Leggos one (I like to make them but I was short of time this week!) because no artificial anythings in them - also quite easy to work with.

Place a 'sausage' of mixture towards the end
Then roll it over, cut off and place in the bottom of the slowcooker on top of the passata.
Continue, I can fit 12 in mine in two levels, but do whatever fits, there's no wrong or right way to do it!
Pour the 125ml evaporated milk into your passata jar.  Close it and shake it up so it all mixes together.
Sprinkle the mozzarella over the cannelloni, then pour over the passata/evaporated milk mix.
Put the lid on, and let it go for 3.5 hours on low, or 2.5 hours on high.
Serve with cracked pepper and sprinkling of fresh parsley - that really gives it a lift!