Cannelloni with Brocciu and Chard

INGREDIENTS:
20-22 round cannelloni to stuff

1 piping bag or spoon

  • Stuffing:

    3/4 lb Chard, destemmed, and finely chopped (green parts only)

    10 mint leaves

    1/2 large yellow onion finely chopped

    1 clove garlic minced

    1/2 lb Brocciu cheese (or Ricotta) grated

    2 eggs

    salt and pepper

  • Sauce

    1 liter or 34 ounces canned tomatoes

    1/2 large onion chopped

    1 garlic clove minced

    olive oil

    salt and pepper

    Top with grated Parmesan cheese and/or parsley, serve with baguette.

Make it.

 

INSTRUCTIONS

  • In a large bowl, add chopped chard leaves, mint, 1/2 onion, garlic clove

  • Grate cheese and add to bowl

  • Add 2 eggs, salt and pepper and set bowl aside

  • In a large skillet or case iron pan, gently sauté in olive oil the 1/2 chopped onion and garlic clove being careful not to burn.

  • Add tomato and simmer for 10 minutes stirring occasionally.

  • Preheat oven to 350 degrees

  • If the pasta was boiled, let cool and then stuff with spoon or piping bag until full with the mixture in the bowl. If the mixture is too firm, stuff by hand and skip the pipping bag.

  • Once the tomato sauce is doing simmering, add about half to the bottom of a large pyrex glass cooking dish.

  • Place on row of cannelloni in the tray on top of the sauce, then start stacking when no room is left.

  • Cover the cannelloni with the rest of the sauce.

  • Place in oven and bake for 60 minutes, checking at around 45 minutes to make sure the pasta is not burning or drying out.

  • Remove from over and serve, topping with Parmesan, parsley and/or olive oil.