12 Recipes For March By Jamie Oliver

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 teaspoon Dried Oregano (optional, adds earthy flavor)
• 2 pieces Small Onion (peeled and thinly sliced)
• 6 cloves Garlic (4 for chard, 2 for tomato sauce, minced)
• 1000 grams Swiss Chard (washed, stems separated from leaves)
• 0.25 teaspoon Ground Nutmeg (freshly grated if possible)
• 1 tablespoon Lemon Juice (freshly squeezed)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for tomato sauce)
• 1 teaspoon Dried Chili Flakes (adds gentle heat)
• 10 leaves Fresh Basil (torn roughly)
• 3 cans (400 g each) Plum Tomatoes (good quality, whole or crushed)
• 400 ml Water (use the empty tomato can for measurement)
• 250 grams Ricotta Cheese (full‑fat, drained)
• 200 ml Milk (whole milk for richness)
• 60 grams Cheddar Cheese (shredded, sharp)
• 80 grams Parmesan Cheese (grated, plus extra for topping)
• 1 Egg (large, beaten)
• 2 tablespoons Red Wine Vinegar (for side salad)
• 100 grams Mixed Salad Greens (optional side salad)

Instructions

1. Sauté the chard stalks

   Heat a large sauté pan over medium‑high heat, add 3 Tbsp olive oil and the dried oregano. When shimmering, add the chard stems and cook, stirring, for 4‑5 minutes until they begin to soften.

   Time: PT5M

2. Add aromatics and chard leaves

   Add the sliced onions, 4 minced garlic cloves, and the chard leaves. Cook, stirring occasionally, for about 10 minutes until the greens are wilted and the mixture is dark, concentrated.

   Time: PT10M

3. Season the filling

   Stir in ¼ tsp ground nutmeg, 1 Tbsp lemon juice (or a splash of vinegar), and season with salt and pepper. Remove from heat and let cool slightly.

   Time: PT2M

4. Prepare the simple tomato sauce

   In the same baking tray (or a separate saucepan), heat 2 Tbsp olive oil, add 2 minced garlic cloves and 1 tsp dried chili flakes. Cook 1 minute, then add torn basil leaves, the three cans of plum tomatoes and 400 ml water. Bring to a boil, then reduce to a simmer for 15 minutes.

   Time: PT15M

5. Assemble the cannelloni

   Place a generous spoonful of the chard mixture into each cannelloni tube, gently pressing with a finger to pack. Lay the filled tubes snugly in the tomato‑sauce‑coated baking tray.

   Time: PT5M

6. Make the ricotta white sauce

   In a mixing bowl, whisk together 250 g ricotta, 200 ml whole milk, 60 g shredded cheddar, 60 g grated Parmesan, a pinch of salt and 1 beaten egg until smooth.

   Time: PT5M

7. Add the white sauce and finish

   Pour the ricotta sauce evenly over the arranged cannelloni. Sprinkle the remaining 20 g Parmesan on top for a golden crust.

   Time: PT2M

8. Bake

   Place the tray in a pre‑heated oven at 180 °C (350 °F) and bake for 30‑40 minutes, until the top is bubbling and golden.

   Time: PT35M

   Temperature: 180°C

9. Prepare a simple side salad

   Toss mixed salad greens with 3 Tbsp olive oil, 2 Tbsp red wine vinegar, and a pinch of salt and pepper.

   Time: PT5M

10. Serve

    Allow the cannelloni to rest 5 minutes out of the oven, then plate with a generous spoonful of the side salad.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

18 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, sunflower oil
• Instead of Dried Oregano: fresh oregano, Italian seasoning
• Instead of Small Onion: shallot, leek
• Instead of Garlic: garlic paste, garlic powder (1 tsp)
• Instead of Swiss Chard: spinach, kale, collard greens
• Instead of Ground Nutmeg: ground cinnamon (pinch)
• Instead of Lemon Juice: apple cider vinegar (1 tsp)
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil
• Instead of Dried Chili Flakes: fresh red chili (finely chopped)
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Plum Tomatoes: canned diced tomatoes
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Milk: half‑and‑half
• Instead of Cheddar Cheese: Gruyère, aged mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Egg: 1 tbsp aquafaba
• Instead of Red Wine Vinegar: white wine vinegar
• Instead of Mixed Salad Greens: arugula, baby spinach

Equipment Needed

• Large Sauté Pan
• Oven‑proof Baking Tray
• Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Chef's Knife
• Cutting Board
• Grater
• Measuring Spoons
• Oven

Critical Steps — Do Not Skip

• Cooking the chard until fully reduced concentrates flavor and removes bitterness.
• Whisking the ricotta sauce until smooth to avoid curdling in the oven.
• Baking at the correct temperature to set the sauce without drying the pasta.

Chef Tips from the Video

• Add a pinch of freshly grated nutmeg to the chard – it lifts the earthy bitterness.
• Use the empty tomato can to measure the water for the sauce – no extra measuring cup needed.
• If you like a richer sauce, swap half the milk for heavy cream.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly. Reheat in oven at 180 °C for 15‑20 minutes.

Freezer: Freeze assembled, uncooked cannelloni in a freezer‑safe bag for up to 2 months. Bake from frozen, adding 10‑15 minutes to cooking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the cannelloni up to step 5, cover, and refrigerate for up to 24 hours before baking.
• The white sauce can be prepared a day ahead; keep chilled and give a quick stir before using.

Frequently Asked Questions