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Name: Ricotta and Red Chard Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 c Grated Parmesan cheese; 2 tb Garlic chopped; 2 15-oz containers ricotta; 2 tb olive oil; 1 26-oz jar prepared tomato; 1 Onion chopped; 12 Lasagna noodles (from; 3/4 lb Red Swiss chard (about 8

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INGREDIENTS

2 1/2 c Grated Parmesan cheese
2 tb Garlic ; chopped
2 15-oz containers ricotta
2 tb olive oil
1 26-oz jar prepared tomato
1 Onion ; chopped
12 Lasagna noodles ; (from
3/4 lb Red Swiss chard ; (about 8

INSTRUCTIONS

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 350F. 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

NOTES

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Ricotta and Red Chard Cannelloni

2 1/2 c Grated Parmesan cheese
2 tb Garlic chopped
2 15-oz containers ricotta
2 tb olive oil
1 26-oz jar prepared tomato
1 Onion chopped
12 Lasagna noodles (from
3/4 lb Red Swiss chard (about 8

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 350F. 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 <sandysno@pctech.net> on Feb 27, 1998

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Nutrition

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Serving Size: 1 Serving (1240g)
Recipe Makes: 1

Calories: 1957
Calories from Fat: 739 (38%)

Amt Per Serving		% DV

	Total Fat 82.1g	110 %
	Saturated Fat 44.4g	222 %
	Monounsaturated Fat 26g
	Polyunsanturated Fat 5.7g
Cholesterol 405.3mg		125 %
Sodium 3223.4mg		111 %
Potassium 2573.4mg		68 %
Total Carbohydrate 176.5g		52 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 169g
Protein 129.9g		186 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1957

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