Swiss Chard Cannelloni (Pasta Incu Bietulle) | Saveur
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 12 cloves garlic, minced
- 1 large yellow onion
- <sup>1</sup>⁄<sub>4</sub> cup tomato paste
- 1 tsp. crushed red chile flakes
- 2 cups chicken stock
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped basil
- 2 Tbsp. minced thyme leaves
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1 <sup>1</sup>⁄<sub>2</sub> lb. Swiss chard, leaves separated and stems chopped
- 2 cups ricotta
- 2 Tbsp. finely chopped mint
- 16 (5″ x 7″) fresh pasta sheets
- 4 oz. mozzarella or fontina
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