Vegetarian, Americas
Canelones de verdura (Argentine spinach and ricotta cannelloni)
Canelones de verdura are Argentine cannelloni stuffed with chard and ricotta, baked under a layer of tomato sauce and béchamel. The recipe serves 4, takes 75 minutes, is rated medium difficulty, and costs about €2.40 per serving. Success comes down to pressing the filling dry and seasoning it well, plus a béchamel loose enough to spread easily over the tubes.
Canelones de verdura, these Argentine cannelloni stuffed with chard and ricotta, under tomato sauce and béchamel.
- Total time
- 1 h 15
- Difficulty
- Medium
- Cost per person
- €2.40
- Calories per person
- 660 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Canelones de verdura is the dish that hides leafy greens under two generous sauces. The chard and ricotta filling stays soft, Parmesan adds some bite, and the contrast between the tangy tomato sauce and the creamy béchamel keeps everything balanced. Once baked, the tubes hold their shape well and slice cleanly with a spoon instead of falling apart.
It works for a slower Sunday meal or a weeknight dinner when you have a bit more time, since you can assemble it ahead and just bake it when you're ready to eat. Kids tend to like it because the greens disappear into the filling, and adults appreciate this classic Argentine comfort food in a meat-free version. Mon Chou walks you through each step so filling the tubes doesn't turn into a chore.
The ingredients
Pantry
- Dried cannelloni tubesoften in the pantry 250 g
- Tomato passataoften in the pantry 500 g
- Flouroften in the pantry 40 g
- Nutmegoften in the pantry 1 pinch
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Chard or fresh spinach 600 g
- Onion 1
Dairy
- Ricotta 250 g
- Grated Parmesan 50 g
- Egg 1
- Butter 40 g
- Milk 50 cl
Allergens Gluten, Lactose
The step by step recipe
-
Boil the chard in salted water, drain it, press it hard to remove excess water, and chop it. 8 min
Press it in a clean kitchen towel, the filling shouldn't be wet.
-
Mix the chard with the ricotta, egg, half the Parmesan, nutmeg, salt, and pepper.
Taste the filling, it should be well seasoned.
-
Melt the butter, stir in the flour, then whisk in the milk to make a béchamel, season with salt and nutmeg. 10 min
Add the milk gradually, in several batches.
-
Boil the cannelloni tubes in salted water for a few minutes, drain them, then fill them with the stuffing using a spoon or a piping bag. 8 min
A zip bag with a corner snipped off makes a quick improvised piping bag and speeds up the filling.
-
Arrange the tubes in a baking dish with half the tomato sauce, top with the remaining sauce and the béchamel, sprinkle with Parmesan, and bake at 190°C. 30 min
Let it rest ten minutes before serving, the tubes will hold their shape better.
Our tips to get it right
- Don't skimp on squeezing out the chard, a filling that's too wet will make the tubes soggy and keep the béchamel from spreading properly.
- Make the béchamel right before you assemble the dish, it needs to still be pourable so it spreads easily over the tubes.
- If you swap in fresh spinach instead of chard, cut back the boiling time a bit since spinach holds less water to press out.
The variations
- Swap the chard for fresh spinach, the filling will be a touch smoother and milder in flavor.
- For a heartier version, stir some cooked ground meat into the filling before mixing it with the ricotta.
- To save time, use quick cook cannelloni tubes or roll the filling into lasagna sheets instead of stuffing tubes.
What to serve it with
- A well dressed green salad
- Crusty bread for soaking up sauce
- Sparkling water with lemon
Storage
This dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well, either raw or already baked, covered tightly in its dish. Reheat it in the oven covered with foil so the top doesn't dry out.
Questions about this dish
Can you make canelones de verdura ahead of time?
Yes, you can assemble them the day before, cover, and refrigerate. Bake them the next day with a few extra minutes since they'll go into the oven cold.
How do you keep the filling from being too watery?
Press the cooked chard hard in a clean kitchen towel before chopping it. That step makes the difference between a filling that holds together and one that leaks.
Can you use a different cheese instead of ricotta?
A fresh cheese like well drained cottage cheese or farmer's cheese works too. Avoid anything too liquid, it would make the filling soggy.
Does this dish freeze well?
Yes, you can freeze it raw, already filled and topped with sauce, before baking. Bake it straight from frozen, just add extra time in the oven.
How long does it take to make Argentine canelones de verdura, cannelloni stuffed with chard and ricotta?
Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in Argentine canelones de verdura, cannelloni stuffed with chard and ricotta?
About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Argentine canelones de verdura, cannelloni stuffed with chard and ricotta cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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