Ricotta and Spinach Cannelloni


December 19, 2015

Ricotta and Spinach Cannelloni 5 0 5 4
  • Prep: 20 mins
  • Cook: 2 hrs
  • 20 mins

    2 hrs

    2 hrs 20 mins

  • Yields: 4 serves



250gm Spinach (i just defrosted and drained)

250gm Ricotta cheese

1/2 cup tasty cheese

2 egg yolks

2 tsp minced garlic


3/4 cup passata sauce


1/2 cup Cream



1Mix together filling ingredients and fill cannelloni shells. I actually used lasagne sheets rolled up.

2Put in greased slow cooker dish and cover with passata sauce.

3Sprinkle with basil and then drizzle with cream.

4Top with cheese.

52 hours on high...

Submitted by Jenny Krahe


12 Reviews


June 13, 2018

I have made this many times. I use fresh pasta sheets and roll up with a bit of mixture. I adapt the recipe to what I have eg tins of tomato instead of passata and I like extra sauce 😁. I don’t use the cream in the sauce as I don’t want to add it. Works beautifully every time

You could… or tasty

Rhonda Fennell

April 26, 2018

Is the cheese mozzarella ?

Paulene @ Slow Cooker Central

December 20, 2017

No I wouldn’t 🙂

Erin DeRose

December 19, 2017

Should I precook the pasta shells ??


August 23, 2017

Sorry to bother people. Do we need the cream? And also i am using lasagna sheets gluten free, can i use egg wash to make it into a tube?


March 18, 2017

You can add chicken or pork mince plus I grate some nutmeg into the mixture

Rozi Pottsy

August 16, 2016

I tried this tonight and I did need to add more passata & cream at the hour mark, possibly due to my SC’er
But it was a really lovely dish, and next time I will just tweak the sauce slightly for our tastes, and will try fresh lasagne sheets rolled up next time instead of the bought cannelloni tubes.
But it will definitely be made again – thanks for sharing

Janet wall

July 15, 2016

Thxs for the recipe l doubled the mixture too much spinach.Was a hit with the kids

Jess Muller

July 13, 2016

Thanks for sharing this recipe!
This is something that I wouldn’t usually make during the week but I was really happy with how it came out. I will make a few changes next time:
– Needed more of the passata sauce (I would use a big jar next time)
-500 gram ricotta so that I could have filled all the cannelloni shells and had enough for left overs
Also my slow cooker is really hot so it only needed 3ish hours on low

Skye Murphy

July 6, 2016

Absolutely delicious….very creamy and didn’t have the burnt ends like mine used to in the oven

Used a whole jar of sauce instead of 3/4cup…..now looking for more variations


July 4, 2016

Made this today for lunch. Didn’t adjust the recipe in any way and it was delicious. Really easy to prepare and very tasty. Can see I will be making this regularly as it was a hit with the whole family.

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