An easy, feel-good bake filled with silverbeet, garlic and lemon, tucked into soft pasta and topped with a creamy cheese sauce. It’s hearty without being heavy, simple enough for a weeknight, and the kind of thing that makes the kitchen smell incredible.
Preheat your oven to 180 °C.
Heat a large pan over medium heat with a good splash of olive oil. Add the diced onions and roughly chopped garlic, and cook gently for 4–5 minutes until soft and fragrant.
Add the chopped silverbeet stalks, stir, and season with salt.
After about 3 minutes, add the silverbeet leaves and lemon juice. Stir and cook for another 3 minutes, until the leaves have wilted and the mixture smells bright and fresh. Remove from heat and let it cool slightly.
For the tomato sauce, in a large roasting tray or deep oven dish, add a drizzle of olive oil and the garlic. Let it sizzle for a moment, then add the basil leaves, whole tomatoes, and one can of water.
Break up the tomatoes with a spoon, season with salt, and simmer for 10 minutes so the sauce thickens slightly and the flavours come together.
Using a teaspoon or piping bag (or clean hands), fill each cannelloni tube with the silverbeet mixture. Lay them into the dish, nestling them into the sauce so they’re all evenly covered.
For the cheese top, combine ricotta, cheddar, parmesan, milk, and a pinch of salt in a bowl or blender. Mix until smooth and creamy.
Pour the cheese mixture over the cannelloni, making sure every piece is coated. Grate over a little extra parmesan.
Bake for 30–40 minutes, until the top is golden, bubbling, and delicious looking
Let it rest for 5 minutes before serving. Finish with a drizzle of olive oil and a scatter of fresh basil if you like.