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In the spirit of “you can never have too many recipes with Swiss chard,” today I have a delicious cannelloni version for you. If Swiss chard is no longer in season, you can easily swap it for spinach. This is a delicious baked pasta dish with plenty of cheese, creamy ricotta, and Parmesan.
Tip from Simone
I think Swiss chard deserves a spot on the dinner table much more often. Its flavor is somewhere between spinach and beets, and because you use both the leaves and the stems, it’s a delicious way to add extra vegetables to a baked pasta dish. Want more recipes with Swiss Chard?
Recipe Ingredients
To make this easy cannelloni with Swiss chard, you’ll need the following ingredients. Always check the recipe card below for the exact quantities.
- Swiss chard – the star of this recipe. Can’t find Swiss chard? Spinach works well too.
- Ricotta – makes the filling deliciously creamy. You can also use cottage cheese or a mild goat cheese.
- Cannelloni – dried pasta tubes that you fill with the ricotta mixture.
- Tomato passata – forms the base of the sauce. You can also use a simple tomato sauce.
- Parmesan cheese – adds extra flavor to the filling and creates a beautiful golden-brown crust. You can substitute Grana Padano if you prefer.
- Mozzarella – for that irresistible layer of melted cheese.
- Red onion and garlic – add plenty of flavor to the filling.
- Fresh oregano – gives the dish a fresh Italian flavor. Dried oregano works too.
- Arugula – perfect for a fresh and simple side salad.
- Olive oil, salt, and pepper – to season everything.
How To Make Cannelloni with Swiss Chard
Step 1 – Clean the Swiss Chard
Start by washing the Swiss chard and cutting it into small pieces. Keep the stems separate from the leaves, as they need a little more time in the pan. Chop everything fairly small so the mixture will easily fit into the piping bag and pasta tubes later.
Step 2 – Sauté the Swiss chard
Sauté the onion, garlic, and Swiss chard. Add the stems first, since they take a little longer to cook, followed by the leaves. Mix with the ricotta, Parmesan, and oregano.
Step 3 – Fill the cannelloni
Let the mixture cool slightly, then transfer it to a sturdy piping bag. Cut an opening in the bottom that’s roughly the same size as the opening of the cannelloni tubes.
Spread half of the passata over the bottom of the baking dish and arrange the filled cannelloni on top. Spoon over the remaining passata, followed by the mozzarella and the rest of the Parmesan.
Bake for about 30-40 minutes, or until everything is bubbling and golden brown.
Storage
Refrigerator: Store leftover cannelloni covered in the refrigerator for up to 3 days. Reheat it in the oven or microwave.
Freezer: This cannelloni also freezes really well. Wrap it tightly or store it in an airtight container and freeze for up to 3 months. For best results, thaw it in the refrigerator before reheating.
FAQ Cannelloni with Swiss Chard
Yes. You can assemble the entire dish ahead of time, cover it, and keep it in the refrigerator. Bake it just before you’re ready to eat.
Yes, absolutely. Spinach is a great substitute for Swiss chard. Since spinach cooks more quickly, you won’t need to sauté it for quite as long. If you’re using frozen spinach, make sure to thaw it and squeeze out as much excess moisture as possible before mixing it with the ricotta.
The pasta needs enough moisture to cook properly in the oven. Make sure the cannelloni are well covered with the tomato sauce. If your baking dish looks a little dry, add some extra passata or tomato sauce. You can also cover the dish with aluminum foil for the first part of the baking time and remove it toward the end so the cheese can brown.
It already is! Just make sure the Parmesan or other hard cheese you use is suitable for vegetarians, as traditional Parmesan is made using animal rennet.
A simple arugula salad is perfect. Toss the arugula with a little olive oil, salt, and pepper. A fresh tomato salad or mixed green salad would also work really well.
More Recipes featuring Swiss Chard
If you love Swiss chard make sure to check out the below recipes as well!
Recipe: Cannelloni with Swiss Chard
Cannelloni with Swiss Chard
Ingredients
- 1 red onion
- 2 cloves garlic
- 250 g rainbow Swiss chard
- 3 tbsp olive oil
- 600 g tomato passata
- 250 g ricotta
- 7 sprigs fresh oregano leaves only
- 75 g Parmesan grated
- 175 g cannelloni
- 1 ball mozzarella
- 50 g arugula
- 2 tbsp olive oil
- Salt and pepper
Equipment
- Piping bag
- Baking dish
Instructions
- Finely chop the red onion and garlic. Cut the Swiss chard into small pieces.
- Heat the olive oil in a skillet over medium heat and sauté the onion and garlic for 5 minutes, until soft and translucent. Add the Swiss chard and cook for another 5 minutes, or until softened.
- Add the ricotta, 50 grams of the grated Parmesan, and the oregano and stir well. Season with salt and pepper. Let the mixture cool slightly.
- Preheat the oven to 350°F (180°C).
- Transfer the ricotta mixture to a piping bag and use it to fill the cannelloni tubes.
- Spoon half of the passata into the baking dish. Arrange the filled cannelloni on top and spoon the remaining passata over the pasta.
- Sprinkle the remaining Parmesan over the cannelloni, then tear or slice the mozzarella and distribute it over the top.
- Bake in the center of the oven for 30-40 minutes, or until golden brown and bubbling.
- Toss the arugula with the olive oil and season with salt and pepper. Serve alongside the cannelloni.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
