Swiss Chard and Ricotta Cannelloni
Cannelloni stuffed with Swiss chard and ricotta, baked with tomato sauce and béchamel.
- Total
- 70 min
- Prep
- 40 min
- Servings
- 4
- Difficulty
- Hard
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- cannelloni sheet12
- swiss chard1 pack
- ricotta1 lb
- egg1
- crushed tomato1 lb
- milk2 cup
- flour1.5 oz
- butter1.5 oz
- grated cheese3.5 oz
- salt1 tsp
Method
- 1
Boil the Swiss chard, drain well, and chop.
- 2
Mix with the ricotta, egg, and salt to make the filling.
- 3
Make the béchamel with butter, flour, and milk.
- 4
Fill the pasta sheets, roll them up, and arrange in a baking dish over tomato sauce.
- 5
Top with béchamel and grated cheese and bake for 20 minutes until golden and bubbly.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
