Zucchini and ricotta cannelloni

Submitted by Steven Koster

Zucchini and ricotta cannelloni

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Serving: 4
Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings 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


  • Mix the zucchini, ricotta and rosemary in a bowl, season with sea salt and ground black pepper,
  • Mix together well then fill the cannelloni tubes.
  • Place the cannelloni in the slow cooker, cover with tomato pasta sauce, sprinkle with mozzarella cheese and basil.
  • Cover and cook on high for 3 hours or until the pasta is al dente and cheese melted.

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