Jamie Cooks Spring
By Jamie Oliver
About the recipe
You can’t beat the comfort of baked pasta and here, I’m celebrating the delicious iron-y punch of spring chard as a filling. It contrasts beautifully with the sweet lightness of the tomato base and the creamy ooze of the cheesy topping. It’s springtime in a dish, and might just succeed in putting a bit of spring in your step!
Recipe From
2 sprigs of oregano
olive oil
2 small onions
4 cloves of garlic
1kg rainbow or Swiss chard, or other seasonal greens, such as rocket, kale, spinach
1 whole nutmeg, for grating
½ a lemon
TOMATO SAUCE
2 cloves of garlic
1 dried red chilli
1 bunch of basil (30g)
3 x 400g tins of quality plum tomatoes
250g dried cannelloni tubes
OOZY CHEESE SAUCE
250g ricotta cheese
60g Cheddar cheese
60g Parmesan cheese, plus extra for grating
1 large free-range egg
200ml semi-skimmed milk
EASY SWAPS
– If you don’t have fresh oregano, feel free to swap in dried herbs instead.
– I’ve used a mix of Cheddar and Parmesan in the cheese sauce, but you can absolutely just use one or the other, if that’s what you’ve got.
EMBELLISH IT
– Feel free to add extra flavour to the filling with things like mushrooms or olives, simply add to the mix when you’re frying off the chard stalks – have fun with it.
– It’s lovely to celebrate these gorgeous seasonal veg, but you could also halve the veg and add some Bolognese sauce.
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