Swiss Chard Cannelloni (Pasta Incu Bietulle)
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
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Cooking tools:
- Blender
- Saucepan
- Pot
- Baking dish
- Kitchen towel
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 1⁄4 cup olive oil
- 12 cloves garlic, minced
- 1 large yellow onion
- 1⁄4 cup tomato paste
- 1 tsp. crushed red chile flakes
- 2 cups chicken stock
- 1⁄4 cup finely chopped basil
- 2 Tbsp. minced thyme leaves
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 1 1⁄2 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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