Cannelloni with Swiss Chard

Ingredients

Cannelloni pasta 20 pcs

Tomato 500 g

Onion 1 pc

Garlic 1 tsp

Cream 100 g

Breadcrumbs 1 tbsp

Cheese 50 g

Philadelphia cheese 200 g

Egg 1 pc

Ground black pepper to taste

Salt to taste

Swiss Swiss Chard 500 g

Chop the Swiss chard stalks and blanch them in salted water for 5 minutes, the leaves for 2 minutes. Drain. For the sauce, scald the tomatoes, peel, seed, and dice the flesh.

Mix with finely chopped onion and garlic, pour in the cream, and simmer for 5 minutes. Blend with a mixer until smooth, season with salt and pepper. For the filling, finely chop the chard leaves and mix them with the breadcrumbs, cream cheese, and egg.

Add the stems. Season with salt and pepper. Fill the tubes with the filling, arrange them in layers in a deep baking dish, and top with tomato sauce. Bake in the oven at 220°C (425°F) for 15 minutes. Cut the cheese into cubes and sprinkle it over the dish 5 minutes before it's done. Garnish with basil when serving.

Bon appétit!