Let it Burn

Cannelloni al Forno

Cannelloni al Forno

Nothing like an Italian challenge to get back in the swing of things!  It’s been a bit of a challenge getting everything back in order, as I’m used to having at least a week’s worth of recipes ready at any time.  While I had prepared a number of posts for while I was on my trip I didn’t take in to account the adjustment time once I returned.  So with that in mind I have been going on a cooking/baking rampage in order to insure no more gaps in posts.  Thankfully I had a few blog challenges waiting for me when I got back, including the Italian challenge from r/52weeksofcooking.  I knew rather early on that I wanted to do a stuffed pasta, and that I wanted to focus on seasonal greens for the stuffing.  I decided to go with canneloni and two varieties of chard along with some young spinach.

Canneloni al Forno

Serves 5-6


16 canneloni (fresh or dried)

2 1/2 cups ricotta cheese

3 cloves garlic, minced

5 basil leaved, chopped

1/2 cup onion, chopped

1/2 cup spinach

1/2 cup red swiss chard (or rainbow chard)

1/2 cup fordhook swiss chard

1 egg

1 cup bechamel sauce

1 1/2 cups marinara sauce


  1. Preaheat oven to 375. Depending on type of noodle being used, precook and allow to cool before stuffing.
  2. While noodles are cooling mix together the ricotta, basil, onion, garlic, and greens in a large bowl. Add the egg and continue mixing.
  3. Stuff the canneloni with the cheese mixture, about 3 tbsp in each noodle and place in a single layer on the bottom of a 10x11 or other casserole dish. Top with the two sauces then cover in foil and bake for 35 minutes. Uncover and then bake for a final 10 minutes, edges of the dish should start to brown and the sauce should be bubbling.
  4. Allow to sit for at least 5 minutes then serve and enjoy!

As an added bonus a friend joined us for dinner, supplying an amazing salad that went perfectly with the pasta and some sourdough bread.  Nothing like sharing a great meal with friends!