This delicious and easy Cheesy Spring Chard Cannelloni by Jamie Oliver is a creamy, hearty pasta dish perfect for any time of year. Packed with nutritious greens and a rich cheese sauce, it’s quick to prepare and can easily be customized with your favorite seasonal veggies!
Ingredients Needed
- 2 sprigs of oregano
- Olive oil (about 3 tbsp)
- 2 small onions
- 4 cloves of garlic
- 1kg (2.2 lbs) rainbow or Swiss chard, or other seasonal greens (such as kale, spinach, rocket)
- 1 whole nutmeg (for grating)
- ½ a lemon
Tomato Sauce:
- 2 cloves of garlic
- 1 dried red chilli
- 1 bunch (30g / 1 oz) of basil
- 3 x 400g (3 x 14 oz) tins of quality plum tomatoes
- 250g (8.8 oz) dried cannelloni tubes
Oozy Cheese Sauce:
- 250g (9 oz) ricotta cheese
- 60g (2.1 oz) Cheddar cheese
- 60g (2.1 oz) Parmesan cheese, plus extra for grating
- 1 large free-range egg
- 200ml (7 fl oz) semi-skimmed milk
How To Make Cheesy Spring Chard Cannelloni
- Preheat the oven: Preheat the oven to 180°C (350°F) or gas mark 4.
- Prepare the chard filling: Pick the oregano leaves into a large cold non-stick pan with 3 tbsp olive oil. Place on medium heat until it starts to sizzle. Peel and finely slice the onions and garlic, then add to the pan. Separate the chard leaves from the stalks, finely slice the stalks, and add them to the pan. Cook for a few minutes, or until the stalks are tender, stirring occasionally. Add the chopped leaves and cook for a few more minutes until wilted. Grate in ¼ of the nutmeg, add a squeeze of lemon juice, and season with sea salt and black pepper. Mix well, then tip onto a board.
- Make the tomato sauce: In a deep roasting tray (25cm x 30cm / 10 x 12 inches), heat 1 tbsp olive oil on medium heat. Peel and finely slice the garlic, chop the dried chilli, and add them to the tray. Pick in the basil leaves. Pour in the plum tomatoes, breaking them up with a spoon. Add one tin’s worth of water, bring to a boil, and let it simmer.
- Stuff the cannelloni: Finely chop the cooked chard mixture. Stuff the chard mixture into the dried cannelloni tubes, either by scooping the filling into the tubes with your fingers or the end of a spoon. Once filled, arrange the cannelloni into the tray with tomato sauce.
- Prepare the cheese sauce: In a blender, combine the ricotta, Cheddar, Parmesan, egg, milk, and a pinch of salt. Blitz until smooth, then pour the sauce over the cannelloni, making sure all the tubes are covered. Grate extra Parmesan on top.
- Bake: Place the tray on the bottom shelf of the oven and bake for 30 to 40 minutes or until golden and bubbling.
- Serve: Let the cannelloni sit for 5 minutes before serving with a lovely seasonal salad.
Recipe Tips
- Stuff the cannelloni carefully: Make sure to pack the chard mixture tightly into the tubes to prevent them from falling apart while cooking.
- Season the filling well: Don’t forget to season the chard mixture with enough salt, pepper, and nutmeg to bring out its full flavor.
- Simmer the tomato sauce long enough: Let the tomato sauce simmer for at least 10 minutes to intensify the flavors before you add the cannelloni.
- Let the dish rest before serving: Let the baked cannelloni sit for about 5 minutes to help set the sauce and make it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Cheesy Spring Chard Cannelloni cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the cannelloni cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Cover the cannelloni with foil and bake for about 20-25 minutes, or until heated through. Remove the foil in the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size: 1 serving (1/6 of the recipe)
- Calories: 394
- Total Fat: 20.8g
- Saturated Fat: 8.2g
- Total Carbohydrate: 33.2g
- Dietary Fiber: 3.2g
- Sugars: 14.5g
- Protein: 20.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Squash Tagliatelle
- Jamie Oliver Vegan lentil ‘Bolognese’
- Jamie Oliver Chicken And Mushroom Pasta Bake
- Jamie Oliver Lemon Pasta
Jamie Oliver Cheesy Spring Chard Cannelloni
Description
This delicious and easy Cheesy Spring Chard Cannelloni by Jamie Oliver is a creamy, hearty pasta dish perfect for any time of year. Packed with nutritious greens and a rich cheese sauce, it’s quick to prepare and can easily be customized with your favorite seasonal veggies!
Ingredients
Tomato Sauce:
Oozy Cheese Sauce:
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) or gas mark 4.
- Prepare the chard filling: Pick the oregano leaves into a large cold non-stick pan with 3 tbsp olive oil. Place on medium heat until it starts to sizzle. Peel and finely slice the onions and garlic, then add to the pan. Separate the chard leaves from the stalks, finely slice the stalks, and add them to the pan. Cook for a few minutes, or until the stalks are tender, stirring occasionally. Add the chopped leaves and cook for a few more minutes until wilted. Grate in ¼ of the nutmeg, add a squeeze of lemon juice, and season with sea salt and black pepper. Mix well, then tip onto a board.
- Make the tomato sauce: In a deep roasting tray (25cm x 30cm / 10 x 12 inches), heat 1 tbsp olive oil on medium heat. Peel and finely slice the garlic, chop the dried chilli, and add them to the tray. Pick in the basil leaves. Pour in the plum tomatoes, breaking them up with a spoon. Add one tin’s worth of water, bring to a boil, and let it simmer.
- Stuff the cannelloni: Finely chop the cooked chard mixture. Stuff the chard mixture into the dried cannelloni tubes, either by scooping the filling into the tubes with your fingers or the end of a spoon. Once filled, arrange the cannelloni into the tray with tomato sauce.
- Prepare the cheese sauce: In a blender, combine the ricotta, Cheddar, Parmesan, egg, milk, and a pinch of salt. Blitz until smooth, then pour the sauce over the cannelloni, making sure all the tubes are covered. Grate extra Parmesan on top.
- Bake: Place the tray on the bottom shelf of the oven and bake for 30 to 40 minutes or until golden and bubbling.
- Serve: Let the cannelloni sit for 5 minutes before serving with a lovely seasonal salad.
Notes
- Stuff the cannelloni carefully: Make sure to pack the chard mixture tightly into the tubes to prevent them from falling apart while cooking.
- Season the filling well: Don’t forget to season the chard mixture with enough salt, pepper, and nutmeg to bring out its full flavor.
- Simmer the tomato sauce long enough: Let the tomato sauce simmer for at least 10 minutes to intensify the flavors before you add the cannelloni.
- Let the dish rest before serving: Let the baked cannelloni sit for about 5 minutes to help set the sauce and make it easier to serve.
Jamie Oliver Cheesy Spring Chard Cannelloni