Filled Pasta Rolls

Ingredients

• 250 g cannelloni (unprepped)
• 400 g Swiss chard
• 400 g quark
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• Salt
• Pepper (freshly ground)
• 75 g grated Parmesan
• 1 tbsp Tomato Paste
• 1 tbsp butter
• fat (for greasing the pan)

Instructions

1. 1.

   Wash Swiss chard and cut off stems. Chop leaves and blanch in boiling salted water for about 2–3 minutes, drain, shock in cold water, then let dry. Mix chard with quark, stir in eggs, and season with salt, pepper, and nutmeg. Spoon the mixture into the cannelloni tubes and arrange them side by side in a greased baking dish.

2. 2.

   For the béchamel, melt butter, whisk in flour, sauté briefly, then gradually add milk. Simmer for 10 minutes, seasoning with salt and pepper, adding half of the parmesan and tomato paste.

3. 3.

   Spread sauce over the cannelloni, sprinkle remaining parmesan on top, and dot with butter shards. Bake in a preheated oven at 200°C (392°F) for about 30 minutes until golden and bubbly.