Step 1

Squeeze excess moisture from the spinach. Place spinach, ricotta, eggs, egg yolk, parmesan, eggplant and garlic in a large bowl; stir to combine. Season.

Step 2

Combine passata, cream and basil in a large jug; season.

Step 3

Lightly oil a 4.5-litre (18-cup) slow cooker. Pour half the passata mixture over base of the cooker.

Step 4

Spoon or pipe spinach mixture into cannelloni tubes; arrange cannelloni vertically in cooker. Top with remaining passata mixture; sprinkle with pizza cheese. Cook, covered, on low, for 4 hours.

Step 5

Stand for 10 minutes before serving.