Slow Cooker Zucchini And Ricotta Cannelloni

This easy slow cooker zucchini and ricotta cannelloni is a comforting, hands-off meal perfect for busy days. With a creamy ricotta filling, tender pasta, and a rich tomato sauce, it’s packed with flavor. You can swap basil for parsley or add a pinch of chili for extra heat. Serve with a fresh green salad for a complete meal!

Jump to Recipe Print Recipe

Recipe Ingredients

2 zucchini (courgettes), grated
500g / 1 lb 2 oz ricotta cheese
2 tsp chopped rosemary
250g / 9 oz dried cannelloni (about 20 tubes)
700g / 1 lb 9 oz tomato pasta sauce
190g / 6¾ oz / 1½ cups grated mozzarella cheese
Large handful fresh basil, chopped
Sea salt and black pepper, to taste
Green salad, to serve

How To Make Slow Cooker Zucchini And Ricotta Cannelloni

Prepare the filling: In a bowl, mix the grated zucchini, ricotta, and rosemary. Season with salt and black pepper.
Fill the cannelloni: Using a teaspoon or a zip-lock bag with the corner snipped off, carefully fill the cannelloni tubes with the ricotta mixture.
Layer in the slow cooker: Grease the base of your slow cooker. Arrange half the filled cannelloni in a single layer. Pour over half the tomato pasta sauce, then sprinkle with half the mozzarella and basil.
Repeat the layers: Add the remaining cannelloni, followed by the rest of the sauce, cheese, and basil.
Cook: Cover and cook on HIGH for 3 hours, or until the pasta is al dente and the cheese is melted.
Serve: Enjoy hot with a fresh green salad on the side.

Recipe Tips

Use a piping bag for easy filling: Filling cannelloni tubes can be tricky. Spoon the ricotta mixture into a zip-lock bag, snip off a corner, and pipe it in smoothly.
Grease the slow cooker well: This prevents sticking and makes serving easier. A light coating of oil or butter works best.
Layer evenly for even cooking: Make sure the cannelloni are in a single layer without overlapping too much, so they cook through properly.
Check at the 2.5-hour mark: Some slow cookers run hotter than others. Peek early to avoid overcooked or mushy pasta.
Let it rest before serving: Once done, let the dish sit for 10 minutes. This helps the sauce thicken and makes serving easier.

Recipe FAQs and Variations

Can I Use Fresh Lasagna Sheets Instead of Dried Cannelloni?

Yes! Cut fresh lasagna sheets into smaller pieces, roll them around the filling, and layer them in the slow cooker.

Can I make this ahead of time?

Yes, you can assemble it in the slow cooker insert and store it in the fridge for up to 12 hours before cooking.

What if I don’t have a slow cooker?

You can bake it in a covered dish at 180°C (350°F) for about 35-40 minutes until the pasta is tender.

Can I add meat to the filling?

Absolutely! Try mixing in cooked ground beef, turkey, or sausage for a heartier version.

What cheese can I use instead of mozzarella?

You can swap mozzarella for parmesan, cheddar, or even feta for a different flavor.

Check out More Recipes: