Ingredients:

  • 1 lb Swiss chard, stems removed and leaves finely chopped
  • 15 oz whole milk ricotta cheese
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1 large egg, beaten
  • 1/4 tsp ground nutmeg
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 12-16 dried cannelloni shells
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup water

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add the chopped Swiss chard to the skillet and sauté for 5-7 minutes until the leaves are wilted and tender.
  3. Transfer the cooked chard to a colander and press firmly with a spoon to remove all excess moisture, then chop the leaves finely once more.
  4. In a large mixing bowl, combine the squeezed chard, ricotta, Parmigiano-Reggiano, beaten egg, and nutmeg. Season with salt and pepper and stir until consistent.
  5. Preheat your oven to 375°F (190°C).
  6. Pour half of the marinara sauce, thinned with water, into the bottom of a 9x13 inch baking dish and spread evenly.
  7. Using a piping bag, fill each cannelloni shell with the ricotta-chard mixture and place them side-by-side atop the sauce.
  8. Cover the tubes with the remaining marinara sauce and top with a layer of shredded mozzarella.
  9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and browned.