Zucchini and ricotta cannelloni
January 29, 2015
- Prep: 40 mins
- Cook: 3 hrs
3 hrs 40 mins
- Yields: 4 - 6
1Mix the zucchini, ricotta and rosemary in a bowl, season with sea salt and ground black pepper,
2Mix together well then fill the cannelloni tubes.
3Place the cannelloni in the slow cooker, cover with tomato pasta sauce, sprinkle with mozzarella cheese and basil.
4Cover and cook on high for 3 hours or until the pasta is al dente and cheese melted.
Submitted by Steven Koster
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.