Guests coming over? Serve them this delicious Swiss chard cannelloni
Swiss chard cannelloni is a vegetarian and eggless twist on traditional Italian cannelloni, which usually involves stuffing pasta tubes and baking them in sauce. This healthier version uses Swiss chard leaves as wraps, offering a nutritious alternative that retains the dish's essence. Ideal for those desiring a wholesome yet tasty meal, it's time to start cooking.
Gather the following ingredients
To prepare this dish, you will need: 12 large Swiss chard leaves, two cups of ricotta cheese, one cup of grated mozzarella cheese, one-quarter cup of grated Parmesan cheese, two cups of marinara sauce, one teaspoon of dried oregano, one teaspoon of garlic powder, salt and pepper to taste. This combination will create a rich and flavorful filling encased in vibrant Swiss chard leaves.
Preparing the Swiss chard
Wash the Swiss chard leaves and pat them dry. Snip off the tough stalks for easier rolling. Blanch the leaves in boiling water for two minutes until they're pliable but not too soft. Immediately immerse them in an ice bath to stop the cooking. After cooling, pat the leaves dry again and set them aside, ready for the filling stage.
Making the filling
In a mixing bowl, blend the ricotta cheese with both mozzarella and Parmesan cheeses. Season the mixture by adding dried oregano, garlic powder, and a pinch of salt and pepper to suit your taste. Stir the ingredients thoroughly until they are fully combined and the texture is creamy. This cheese blend will form the delicious filling for your Swiss chard cannelloni.
Stuffing and rolling
Place each Swiss chard leaf on a clean surface. Spoon a generous portion of the cheese mixture onto the lower end of the leaf. Then, carefully roll the leaf, starting from the filled end, ensuring it's tight like a burrito. As you roll, fold in the sides to secure the filling. This prevents any cheese from leaking out during the baking process.
Baking your cannelloni
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread half the marinara sauce in a baking dish to cover the bottom. Nestle each Swiss chard cannelloni, seam side down, into the dish. Pour the remaining sauce over the rolls and add extra mozzarella if you like. Bake uncovered for twenty-five minutes or until the edges bubble, signaling it's done.
