Summary

Ingredients

• 500 g Swiss chard
• 500 g tomato (s)
• 1 onion (s)
• 1 clove garlic
• 50 g cream
• 50 g whole milk
• 1 tablespoon breadcrumbs
• 200 g cream cheese, reduced calories
• 1 egg (s)
• 12 cannelloni, pre-cooked
• 50 g Tilsiter
• salt and pepper
• Cayenne pepper

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Instructions

1. Wash and clean the chard. Cut off leaves. Cut the stems into small pieces. Blanch the leaves in salted boiling water for 2 minutes and half of the stems for 5 minutes. Drain the chard. Scald tomatoes with boiling water and peel them. Core the pulp and cut into cubes. Peel and dice the onion and garlic.
2. Heat tomatoes, onion, garlic, cream and milk and simmer for 5 minutes. Finely grind the tomato sauce with the hand blender. Season the tomato sauce with salt, pepper and cayenne pepper.
3. Vigorously squeeze out the chard leaves, finely chop with the blanched stems. Stir in breadcrumbs, cream cheese and egg. Season with salt and pepper. Add the remaining chard stalks. Fill the cannelloni with the mangoöd and cream cheese mixture.
4. Place the cannelloni in a greased dish. Pour the tomato sauce over the cannelloni and cook in the oven preheated to 200 degrees top / bottom heat for 30 minutes. Cut the Tilsiter into strips and sprinkle over the cannelloni 5 minutes before the end of the cooking time.