Jamie Oliver Cheesy Spring Chard Cannelloni

I first made this chard cannelloni on a slow Sunday while trying to use up a wild heap of greens from the market. You know those bags that seem small when you’re shopping, but then somehow explode into a jungle when you get home? Yep. That. I was a bit overwhelmed, to be honest. But layered between tomato sauce and a cheesy, melty top — the greens were glorious.

There’s something joyful about stuffing pasta tubes, even if it’s a bit messy and your fingers end up coated in chard and cheese. It’s the kind of cooking that feels like a bit of a faff… but when you pull that bubbling tray out of the oven? Absolutely worth every squish and spoon prod.

Why You’ll Love It

• Uses up loads of greens — chard, spinach, kale, whatever’s lurking
• That cheese sauce? It’s ridiculously creamy with just a kiss of nutmeg
• No boiling the pasta beforehand — stuff and bake, baby
• Feels fancy enough for guests, but still homey
• Kid-friendly (once they stop asking what “that green stuff” is)
• Lovely with a big lemony salad or even on its own

Ingredients

• 2 sprigs oregano (or 1 tsp dried)
• Olive oil (as needed)
• 2 small onions, finely sliced
• 4 cloves garlic, finely sliced
• 1kg rainbow or Swiss chard (or spinach/kale/rocket), separated stalks and leaves
• 1 whole nutmeg, for grating
• ½ lemon
• Tomato Sauce:
  • 2 cloves garlic
  • 1 dried red chilli, finely chopped
  • 1 bunch fresh basil (30g)
  • 3 x 400g tins quality plum tomatoes
• 250g dried cannelloni tubes
• Cheese Sauce:
  • 250g ricotta cheese
  • 60g Cheddar cheese
  • 60g Parmesan cheese, plus extra for topping
  • 1 large free-range egg
  • 200ml semi-skimmed milk
• Salt and pepper, to taste

How to Make It

Start the greens party:

Heat olive oil with oregano in a big cold pan — let it warm slowly to pull out the perfume. Add onions, garlic, and chopped chard stalks. Cook till softened, then add leaves till wilted. Nutmeg, lemon juice, salt, pepper — give it all a good mix.

Simmer your sauce low and slow:

In a big roasting tray, cook garlic, chilli, and basil in a splash of oil. Add tinned tomatoes, break them up, splash in one tin’s worth of water. Let it bubble gently while everything else happens.

Pack those pasta tubes:

Finely chop the cooked chard mix. Use your fingers (or a small spoon if you’re posh) to stuff the mixture into the cannelloni tubes. Yes, it’s fiddly. Yes, it’s a bit of a mess. It’s also kinda fun.

Nestle and layer:

Drop the filled tubes into your tomato sauce. Snuggle them in so they’re all cozy and mostly submerged.

Blitz that cheesy magic:

In a blender, whizz together ricotta, egg, milk, both cheeses, a pinch of salt. Pour it generously over the cannelloni — make sure those tubes are swimming.

Final flourishes:

Grate extra Parmesan over the top. Bake at 180°C for 30–40 minutes till golden, bubbling and slightly crispy on the edges.

Cool your jets:

Let it sit for 5 minutes before serving. Trust me, molten cheese lava is not fun on the tongue.

Common Mistakes and How to Dodge Them

Why is my cannelloni dry?
You probably didn’t cover it fully with sauce. It needs to bake under a blanket, not a drizzle.

My pasta’s still crunchy… help?
Dry pasta can be stubborn. Either pre-boil it for 2–3 minutes, or make sure it’s completely covered with wet sauce.

Is it meant to be this runny?
Yes — at first. Once it sits for a few minutes, it sets up beautifully.

I stuffed them with a spoon and now everything is leaking.
Welcome to the club. It still tastes amazing. Embrace the scruffiness.

Storage and Reheating

• Fridge: Lasts 3–4 days. Store in an airtight container or cover the dish.
• Freezer: Freeze before or after baking. Defrost in the fridge overnight before reheating.
• Reheat: Oven is best — 180°C till piping hot. Microwave works too, but go gently so the cheese doesn’t split.

Frequently Asked Questions

Can I use spinach instead of chard?
Absolutely. Kale works too — just cook it a bit longer to soften.

What if I don’t have ricotta?
Cottage cheese blitzed smooth will do in a pinch, or just use more Cheddar and milk.

Can I prep this ahead?
Yes! Assemble the whole thing and keep it in the fridge for up to 24 hours before baking.

Nutrition Facts (Per Serving):

• Calories: ~550 kcal
• Fat: 28g
• Carbs: 45g
• Protein: 24g
• Sodium: Moderate
• Sugar: ~6g (from tomatoes)