EmailTweet 1 Full-screen Zucchini and ricotta cannelloni Pasta January 29, 2015 Zucchini and ricotta cannelloni 0 0 5 0 Prep: 40 mins Cook: 3 hrs 40 mins 3 hrs 3 hrs 40 mins Yields: 4 - 6 Ingredients2 Zucchini grated 500g ricotta cheese 2 teaspoons chopped rosemary 200g dried cannelloni (20 tubes) 700 g tomato pasta sauce 190g grated mozzarella cheese 1 cup basil Directions1Mix 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 close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. 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. Like this:Like Loading...