Chard Cannelloni
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Olive oil
  • 4 garlic cloves, chopped, divided
  • 1 medium white onion, chopped
  • 2 pounds tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 2 bunches rainbow chard
  • ½ pound Californian Ricotta
  • ½ pound Parmesan cheese, grated, divided
  • 1 egg
  • Salt and pepper
  • ½ teaspoon ground nutmeg
  • 1 pound lasagna pasta or cannelloni pasta
  1. In a saucepan pour about ⅓ cup olive oil and heat over medium heat.
  2. Add garlic and onion and cook for five minutes. Add tomatoes and dried oregano and cook until the vegetables are falling apart. Season with salt and pepper. Cool to room temperature. If you want a smooth texture you may process the tomatoes in the blender.
  3. In another saucepan heat about ⅓ cup olive oil over medium heat. Add the garlic and the chopped chard stems. When they are tender add the chopped leaves and cook until wilted, stirring every now and then. Season with salt and pepper. Cool to room temperature.
  4. Transfer the chard to a bowl, add Californian Ricotta, ½ the Parmesan cheese, egg, and nutmeg. Stir and taste for seasoning.
  5. Preheat the oven to 350ºF.
  6. Boil the pasta for about 4 minutes, or until al dente. You should be able to roll it in the shape of cannelloni without it breaking.
  7. Put on a flat surface, and place about 2 tablespoons of filling along one of the shorter edges. Roll in the shape of a tube, and place in an oiled pyrex or baking pan. (If using cannelloni pasta, just fill them in).
  8. Put the cannelloni next to one another covering the whole baking dish. Cover the cannelloni with tomato sauce, then with Parmesan cheese.
  9. Bake until the cheese is bubbling and light brown in some spots. Take the pan out of the oven and rest for 10 minutes.
  10. Serve immediately.
Recipe by PERU DELIGHTS at