Imagine a dish that transforms ordinary pasta into an extraordinary culinary experience - our Cod Cannelloni with Swiss Chard and Roasted Pepper is about to become your new obsession! This Italian-inspired masterpiece combines delicate cod, vibrant Swiss chard, and sweet roasted peppers, all nestled in perfectly cooked cannelloni tubes, creating a meal that's both elegant and comforting. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and tantalize your taste buds with every single bite.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g cannelloni tubes
- 400g cod fillets
- 200g Swiss chard, chopped
- 1 roasted red pepper, sliced
- 200g ricotta cheese
- 50g grated Parmesan cheese
- Salt and pepper to taste
- For the sauce:
- 400g tomato sauce
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Poach the cod fillets in simmering water for 5-6 minutes until they are just cooked through and flake easily. Remove from water and let cool slightly.
- In a skillet, sauté the chopped Swiss chard with a little olive oil until wilted and tender, about 4-5 minutes. Season with salt and pepper.
- Flake the cooled cod into a mixing bowl. Add ricotta cheese, sautéed Swiss chard, and sliced roasted red peppers. Mix gently to combine.
- Season the cod mixture with salt, pepper, and a pinch of dried oregano. Taste and adjust seasoning as needed.
- Carefully stuff each cannelloni tube with the cod and Swiss chard mixture, using a spoon or piping bag for even filling.
- Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange the stuffed cannelloni tubes in a single layer.
- Pour the remaining tomato sauce over the cannelloni, ensuring they are well-covered. Sprinkle grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Let the cannelloni rest for 5-10 minutes after removing from the oven. This allows the dish to set and makes serving easier.
- Serve hot, garnished with fresh basil leaves or additional grated Parmesan cheese if desired.
Tips
- • Ensure your cod is fresh and carefully poached to maintain its delicate texture - overcooking will make it tough and dry. • When stuffing cannelloni tubes, use a piping bag or a small spoon to ensure even distribution of the filling. • Don't skip letting the dish rest after baking - this helps the flavors meld and makes serving much easier. • For extra flavor, consider adding a pinch of fresh herbs like basil or parsley to the filling. • If you can't find Swiss chard, spinach makes an excellent substitute. • Use high-quality ricotta for a creamier, richer filling. • Make sure to cover the cannelloni with sauce to prevent them from drying out during baking. • For a golden, crispy top, broil the dish for 2-3 minutes after removing the foil in the final baking stage.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 75mg
