Slow Cooker 3-Cheese Pasta Bake

With three different kinds of cheese, this slow cooker pasta bake is the ultimate comfort dish to warm everyone up.



Note: (+ standing time)

2h 10m


  • 1 tbs olive oil
  • 20g unsalted butter, chopped
  • 2 leeks, pale section only, thinly sliced
  • 2 tsp plain flour
  • 1 large cauliflower, cut into florets
  • 250g pasta shells
  • 300ml pouring (pure) cream or thickened cream
  • 3 cups (750ml) salt-reduced vegetable stock
  • 2 tbs Dijon mustard
  • 1 cup (100g) coarsely grated havarti
  • 1 cup (120g) coarsely grated tasty cheddar
  • 1 cup (240g) ricotta
  • 1/4 cup (60ml) olive oil, extra
  • 1 bunch sage, leaves picked
  • 115g Coles Bakery Stone Baked by Laurent Sourdough Baguette, torn into small pieces
  • 1 garlic clove, crushed
  • Finely grated nutmeg, to serve



Heat the oil and butter in a frying pan over medium heat. Add the leek and cook, stirring, for 4 mins or until tender. Transfer the leek mixture to a slow cooker with the flour, cauliflower, pasta, cream, stock and mustard. Season. Cover and cook, stirring occasionally, for 2 hours on high (or 3 hours on low) or until the pasta is tender. Add the havarti, cheddar and ricotta. Stir to combine. Turn off the slow cooker. Set aside for 10 mins or until the cheese melts.


Meanwhile, heat extra oil in a large non-stick frying pan over high heat. Cook the sage, in 2 batches, for 30 secs or until crispy. Transfer to a plate. Add the sourdough and garlic to the pan. Cook, stirring, for 3 mins or until golden.


Divide the pasta mixture among serving bowls. Season. Sprinkle with the sage, sourdough mixture and nutmeg.



Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.