I always make Slow Cooker Three-Cheese and Silverbeet Cannelloni when I need something cozy and foolproof. The tender pasta stuffed with a creamy silverbeet filling and topped with luscious tomato sauce is as comforting as possible.

Every bite is cheesy, saucy, and full of love. This dish is perfect for family dinners or meal prep for the week ahead. It’s great on its own, but adding a side of salad or garlic bread takes it to the next level. The slow cooker does all the hard work, so you can relax and enjoy the delicious results.

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Recipe Ingredients

• 4 tbsp of extra virgin olive oil
• 750 g (1 lb 10 oz) of silverbeet (Swiss chard), leaves finely shredded and stems finely chopped
• 1 small red onion, finely chopped
• 3 garlic cloves, finely chopped
• A large handful of fresh basil, stems finely chopped and leaves coarsely chopped
• 2 tbsp of tomato paste (concentrated purée)
• 2 x 400 g (14 oz) cans of chopped tomatoes
• 400 g (14 oz) of ricotta cheese
• 100 g (3½ oz/1 cup) of finely grated parmesan cheese, plus extra for serving
• 120 g (4¼ oz) of bocconcini or mozzarella, cut into small cubes
• 1 egg, lightly beaten
• 250 g (9 oz) of cannelloni tubes
• Salt and freshly ground black pepper, to taste

How To Make Slow Cooker Three Cheese and Silverbeet Cannelloni

For the Filling:

1. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Add silverbeet stems and onion, cooking for 2 minutes until softened.
2. Add silverbeet leaves and cook for another 2 minutes until wilted. Remove from heat, drain well, and transfer to a large bowl to cool.

For the Tomato Sauce:

1. Heat the remaining olive oil in a saucepan over medium-low heat. Add garlic and basil stems, cooking for 3 minutes until fragrant and golden.
2. Stir in the tomato paste and cook for 1 minute. Add chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened. Pour 1 cup of sauce into the slow cooker.

For the Cannelloni:

1. Mix the cooled silverbeet with ricotta, parmesan, bocconcini, beaten egg, and basil leaves. Season with salt and pepper, then spoon into a piping or zip-lock bag.
2. Pipe the filling into cannelloni tubes. Arrange the filled tubes in a single layer in the slow cooker over the prepared tomato sauce.

Cook and Serve:

1. Pour the remaining tomato sauce evenly over the cannelloni, ensuring all tubes are covered. Cover and cook on the low setting for 3 hours.
2. Serve warm, sprinkled with extra grated parmesan. Pair with a green salad or crusty bread for a complete meal.

Recipe Tips

• Silverbeet Substitution: Swap silverbeet with fresh spinach or kale if you can’t find it locally. Make sure to wilt and drain it well before mixing with the cheese.
• Cheese Customization: For a bolder flavor, try adding a little crumbled feta or sharp cheddar to the cheese mixture. These cheeses will add depth to the filling.
• Cannelloni Tube Tip: If cannelloni tubes are unavailable, you can use fresh lasagna sheets. Roll the filling into small tubes before placing them in the slow cooker.
• Make-Ahead Option: Prepare the filling and sauce a day in advance. Store them separately in airtight containers, then assemble the dish when you’re ready to cook.
• Gluten-Free Version: Use gluten-free cannelloni tubes and ensure your tomato paste and canned tomatoes are certified gluten-free to make this recipe suitable for dietary restrictions.

Recipe FAQs and Variations

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• Slow Cooker Cauliflower, Celeriac and Pumpkin Lasagne
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• Slow Cooker Creamy Chicken and Chorizo Pasta