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.
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 cup bechamel sauce
1 1/2 cups marinara sauce
- Preaheat oven to 375. Depending on type of noodle being used, precook and allow to cool before stuffing.
- While noodles are cooling mix together the ricotta, basil, onion, garlic, and greens in a large bowl. Add the egg and continue mixing.
- 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.
- 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!