Method

• IN THE SLOW COOKER
• Heat 1 Tbsp of oil in large frying pan over medium-high heat. Cook silver beet stems and onion for 2mins, then add silver beet leaves and cook for a further 2mins until wilted. Drain, squeezing out any excess liquid. Transfer to large bowl and allow to cool.
• Meanwhile, heat remaining oil in a saucepan over medium-low heat. Add garlic and basil stems and cook for 3mins until golden. Stir in tomato paste and cook for a minute before adding chopped tomatoes. Season with salt and pepper, simmer for 10mins until thickened slightly. Transfer 250ml of sauce to the slow cooker.
• Add cheeses, eggs and basil leaves to bowl with silver beet and mix well. Season with salt and pepper, then transfer to a disposable piping or zip-lock bag. Snip off corner and fill cannelloni tubes, then place in slow cooker. Pour over remaining tomato sauce and cook on low for 3 hours until pasta is tender.
• Serve with extra grated Parmesan.
• IN THE OVEN
• Preheat oven to 160°C.
• Heat 3 Tbsp of oil in saucepan over medium-low heat. Add garlic and basil stems, cook for 3mins until golden. Stir in tomato paste, cook for a minute, then add chopped tomatoes. Season win salt and pepper, then simmer for 10mins until thickened slightly. Transfer 250ml of sauce to large baking dish.
• Meanwhile, heat remaining oil in large frying pan over medium-high heat. Cook silver beet stems and onion for 2mins, then add silver beet leaves and cook for a further 2 mins until wilted. Drain, squeezing out any excess liquid. Transfer to large bowl and allow to cool.
• Add cheeses, egg and basil leaves to bowl with silver beet and mix well. Season with salt and pepper, then transfer to a disposable piping bag zip-lock bag. Snip off corner and fill cannelloni tubes, then place in the dish. Pour over remaining tomato sauce, then cover tightly with foil and bake for 30mins. Carefully remove foil, then return to oven for another 10mins until pasta is tender.
• Serve with extra grated Parmesan.