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Slow Cooker Classic Cannelloni

Proof that vegetarian versions can hold their own, this meat-free Italian dish is stuffed pasta at its best. Uncomplicated flavours: tangy tomato and creamy ricotta combined with pungent herbs and spices make for a satisfying supper. Serve this slow cooker classic cannelloni with plenty of parmesan and a fresh salad.

Tomato, Spinach & Ricotta Cannelloni 2


1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
700g Italian-style passata (around 2 tins or cartons)
250ml water
2 tbsp basil leaves, shredded
250g fresh spinach, chopped
220g fresh ricotta
1 egg
12 dried cannelloni tubes
50g grated Parmesan cheese



  1. Heat olive oil in a frying pan over medium heat. Add the onion and garlic, stir for around 3 minutes
  2. Stir in the passata, water and basil leaves and bring to the boil. Remove from heat and leave to one side
  3. Mix the spinach, ricotta and egg together in a bowl. Transfer to a piping bag or a plastic food bag with the corner snipped off. Squeeze the filling into the cannelloni tubes then set tubes aside on a plate
  4. Pour most of the passata mixture into the slow cooker. Place the filled cannelloni tubes on top in a single layer
  5. Cover with the remaining passata mixture
  6. Cook on high for 4 hours
  7. Top with grated Parmesan and serve


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