Sausage and Ricotta Cannelloni
We’re all for a good store-bought marinara , especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.
Ingredients
- 2 bunches green Swiss chard
- Grated Parmesan
- 1 oz. Parmesan, grated
- 2 cups store-bought marinara sauce
- Pinch of ground nutmeg
- 1 lb. fresh pasta sheets or 12 oz. dried jumbo shells
- 6 Tbsp. unsalted butter
- 1 lb. sweet Italian sausage, casings removed
- Kosher salt
- Pinch of cayenne pepper
- 1 lb. whole-milk fresh ricotta
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. all-purpose flour
- 3 cups whole milk
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