Recipe - Ricotta And Red Chard Cannelloni

2 tablespoon Olive oil
1 Onion; chopped
2 tablespoon Chopped garlic
Three fourths pound Red Swiss chard; (about 8
large leaves), stemmed,
chopped
2 Containers; (15oz) ricotta
cheese
2 One half cup Grated Parmesan cheese
1 Jar; (26oz) prepared tomato
pasta sauce (about 3 1/4
cups)
12 Lasagna noodles; (from
1pound package), freshly
cooked

Heat oil in heavy large skillet over medium heat. Add onion and garlic;
sauté until translucent, about 5 minutes. Add chard; toss until wiled and
almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10
minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.

Spread Three fourths cup sauce over bottom of 13x9x2inch glass baking dish. Place 1
lasagna noodle on work surface. Spread 1/3 cup filling over noodle.
Starting at 1 short side, roll up noodle jelly roll style. Place

filled noodle, seam side down, in prepared dish. Repeat filling and rolling
remaining lasagna noodles. Arrange in dish. Pour remaining sauce over
cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Uncover; let stand at room temperature 30 minutes before continuing.)

Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until
heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve,
passing remaining 1 One half cups Parmesan.

Makes 6