Crab and Silverbeet Chard Cannelloni
Dive into the luxurious flavors of Crab and Silverbeet Chard Cannelloni, a stunning baked pasta dish that's perfect for impressing guests or indulging your weeknight cravings. Tender cannelloni tubes are generously stuffed with a creamy blend of fresh crab meat, ricotta, and sautéed silverbeet chard, offering a delightful balance of ocean sweetness and earthy greens. Nestled in a base of rich tomato passata and topped with velvety béchamel sauce, this dish is crowned with bubbly mozzarella, grated Parmesan, and fragrant basil for the ultimate flavor-packed finish. With a golden, cheese-laden crust and a savory filling, this dish is a celebration of Italian-inspired comfort food. Serve it hot with a crisp side salad or warm crusty bread for an unforgettable meal. Perfect for pasta lovers searching for a unique twist!
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Recipe Information
Ingredients
- 12 pieces Fresh or dried cannelloni pasta tubes
- 200 grams Cooked crab meat (picked clean of shells)
- 150 grams Silverbeet chard (finely chopped, stems removed)
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 500 milliliters Tomato passata
- 250 milliliters Béchamel sauce
- 2 tablespoons Fresh basil leaves (chopped)
- 100 grams Mozzarella cheese (shredded)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish and set aside.
Bring a large pot of salted water to boil. If using dried cannelloni tubes, par-cook them for 4-5 minutes, then drain and set aside. If using fresh pasta sheets, blanch them briefly to soften for rolling.
Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the chopped silverbeet chard and cook until wilted and any excess liquid has evaporated. Remove from heat and let cool slightly.
In a large bowl, combine the crab meat, ricotta cheese, cooked silverbeet chard, half of the Parmesan cheese, salt, and black pepper. Mix well to make the filling.
Fill a piping bag or spoon with the crab and chard mixture. Carefully fill each cannelloni tube (or roll the mixture into the fresh pasta sheets and seal the edges). Place the filled cannelloni in the prepared baking dish.
Spread the tomato passata evenly over the cannelloni. Pour the béchamel sauce over the top, ensuring full coverage.
Sprinkle the remaining Parmesan cheese, chopped basil, and shredded mozzarella evenly over the dish.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Serve hot with a side salad or crusty bread.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 7271 mg | 316% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 43.1 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2734 mg | 210% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3584 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
