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Slow Cooker Recipes > Pasta Recipes

Slow Cooker Recipe

Zucchini and Ricotta Cannelloni

Zucchini and Ricotta Cannelloni

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 4
Cooking time:

This mouthwatering recipe is best if cooked in the slow cooker.


  • 9 oz (250g) tomato pasta sauce
  • 7 oz (200g) dried cannelloni
  • 2 teaspoons of chopped rosemary
  • 2 zucchini (courgettes), grated
  • 2oz (50g) ricotta cheese (fresh)
  • 1 handful basil chopped
  • 1 cups grated mozzarella cheese


  • In a bowl, combine the rosemary, zucchini and ricotta.
  • Add salt and pepper.
  • Spoon the mixture to the cannelloni tubes.
  • In the base of a slow cooker, place half the mixture.
  • Cover the mixture with half of tomato pasta sauce.
  • Sprinkle half the basil and half the cheese.
  • Top with additional layer of filled cannelloni.
  • Add the remaining pasta sauce, basil and cheese.
  • Cook for 3 hours on High.
  • Garnish with green salad and serve.
  • Recipe End

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    Pasta Recipe

    Creamy Cauliflower RotiniWelcome to our new slow cooker pasta recipes page. Some of our most inspiring slow cooker recipes have been the Creamy Cauliflower Rotini & Chilli Pasta Bake. If you like pasta, try out our new range of full flavoured meals here.


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