Zucchini and ricotta cannelloni


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


2 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


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


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