Fresh Herb And Ricotta Stuffed Cannelloni

Fresh Herb And Ricotta Stuffed Cannelloni


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Throw together a simple cannelloni dinner with the help of your crockpot! Add in a bit of spice to this recipe with a pinch of crushed red pepper flakes.

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Time needed

15 min preparation + 4-6 hour cooking

Serving Size / Yield

6-8 servings


  • 1 T. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 T. basil, chopped
  • 1 tsp. oregano, chopped
  • 1 C. frozen spinach, thawed and drained
  • 1 large container ricotta
  • 1 egg
  • Salt and pepper to taste
  • 1 box cannelloni or manicotti shells
  • Pasta sauce

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In a skillet, heat oil and sauté onion and garlic until softened. Pour in your favorite pasta sauce, bring to a boil, and remove from heat. In a large bowl, combine ricotta, spinach, basil, oregano, egg, salt, and pepper. Pour half of sauce into crockpot, fill cannelloni tubes with cheese mixture, add to crockpot, and top with remaining sauce. Cook on high for 4 to 6 hours until tender.

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