Cannelloni filled with swiss chard
- September 2019
- Serves 4
- Hands-on time 40 min, oven time 35 min
A crowdpleaser of a dish, Gennaro Contaldo’s cannelloni with swiss chard dish sings comfort and is perfect for cosy nights in.
Looking for more cannelloni recipes? Take a look at our cannelloni collection.
- 21.9g (7.9g saturated)
- 44.9g (10.5g sugars)
For basic tomato sauce
- 4 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 2 x 400g cans chopped tomatoes
- Small handful fresh basil leaves
For the cannelloni
- 30g butter
- ½ small onion, very finely chopped
- 460g swiss or rainbow chard, including stalks, finely sliced,
- 1 potato (about 150g), grated
- 20g parmesan or vegetarian alternative, grated, plus extra
- 30g provolone cheese or vegetarian alternative smoked cheese, grated
- 14 dried cannelloni pasta tubes
You’ll also need…
- 28cm x 22cm baking dish
- 150g sesame seeds
- Heat the oven to 200°C/180°C fan/gas 6. To make the tomato sauce, heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 2-3 minutes until softened. Add the chopped tomatoes, along with about half a tomato tin of water. Season the sauce with salt, stir in the basil leaves, then cover and simmer gently for about 20 minutes.
- For the cannelloni, melt the butter in a large frying pan over a medium heat, then add the onion and fry for a couple of minutes. Stir in the chard and season with salt and a grinding of black pepper. Reduce the heat, cover and cook for about 10 minutes until the chard is tender – the stalks should be al dente. Stir in the grated potato and cook for a further 7 minutes. Remove from the heat and stir in the grated cheeses. Use this mixture to fill the cannelloni pasta tubes.
- Spread some tomato sauce over the base of the baking dish, then lay the filled cannelloni tubes on top. Pour over the remaining tomato sauce to cover.
- Sprinkle with extra grated cheese, cover with foil, then bake in the hot oven for 20 minutes. Remove the foil and bake for a further 15 minutes to brown, then serve.
This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. Grab yourself a copy here.
Prepare the recipe to the end of step 4 up to a day ahead and keep covered in the fridge. Complete recipe to serve.
A crisp northern Italian sauvignon blanc or pecorino will be ideal.
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