Cannelloni with Swiss Chard

Swiss chard is one of my favorite vegetables to work with. I just love the color, the crunch and the flavor. In this delicious casserole with cannelloni, swiss chard, ricotta and tomato sauce you'll find delicious creamy flavors and it's perfect for making ahead too!

Course Dinner Dish

Cuisine Italian

Keyword cannelloni

Diet vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 513

Author Simone

Equipment

Piping bag
Baking dish

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

Metric - Us customary

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

Make ahead - This dish is perfect for making ahead. Prepare completely and cover with plastic wrap. Let it sit in the fridge for max 1-2 days before baking. If you're baking it straight from the fridge calculate some extra time as the dish will be cold.

Nutrition