Free Recipe Ricotta and Red Chard Cannelloni
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Ricotta and Red Chard Cannelloni Recipe
2 tb Olive oil
1 Onion; chopped
2 tb Chopped garlic
3/4 lb Red Swiss chard; (about 8
-large leaves), stemmed,
-chopped
2 Containers; (15-oz) ricotta
-cheese
2-1/2 c Grated Parmesan cheese
1 Jar; (26-oz) prepared tomato
-pasta sauce (about 3 1/4
-cups)
12 Lasagna noodles; (from
-1-pound package), freshly
-cooked
Ricotta and Red Chard Cannelloni Preparation
Heat oil in heavy large skillet over medium heat. Add onion and garlic; saute until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper. Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle. Starting at 1 short side, roll up noodle jelly roll style. Place filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Uncover; let stand at room temperature 30 minutes before continuing.) Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 1/2 cups Parmesan. Makes 6 Servings Bon Appetit July 1997 on Feb 27, 1998
Cooking Temperature:
Recipe Serves: 1
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