Ricotta and Red Chard Cannelloni

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Ricotta and Red Chard Cannelloni Ingredients

2 tb Olive oil	2 Containers; (15-oz) ricotta
1 Onion; chopped	2 1/2 c Grated Parmesan cheese
2 tb Chopped garlic	1 Jar; (26-oz) prepared tomato
3/4 lb Red Swiss chard; (about 8	12 Lasagna noodles; (from

Instructions for Ricotta and Red Chard Cannelloni

Heat oil in heavy large skillet over medium heat. Add onion and garlic; saut? 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 App?tit July 1997 Posted to recipelu-digest by Sandy on Feb 27, 1998

Main Ingredient: Cuisine: Uncategorized