Swiss Chard and Cottage Cheese Cannelloni

With National Vegetarian Week coming up from 19-25 May, Betta Living have challenged bloggers to create a delicious vegetarian #BettaRecipe for their competition.

Mine is a variant on a family favourite recipe in our household. I usually make it with spinach, but Swiss Chard is a fairly similar vegetable, but more unusual.

Swiss Chard and Cottage Cheese Cannelloni


Ingredients (serves 2 adults and 2 children)

150g Swiss chard leaves
14 cannelloni tubes
500g cottage cheese
40g plain flour
40g margarine
600ml milk
150g cheese
Salt and pepper


Chop the chard into small pieces.
Use a food processor to finely chop the chard.
Mix chard and cottage cheese together.
Fill the cannelloni tubes and place in an ovenproof dish.
Melt the margarine in a saucepan.
Stir in the flour.
Gradually stir in the milk, allowing to thicken.
Grate the cheese, reserve a little and stir the rest into the sauce.
Season with salt and pepper.
Pour the sauce over the cannelloni.
Sprinkle the reserved cheese over the top.
Bake in a preheated oven at 180 deg for 40 minutes.
Serve and enjoy.

Swiss Chard and Cottage Cheese Cannelloni

Swiss chard and cottage cheese cannelloni

Link up your recipe of the week

Tasty Tuesdays on

Disclosure. This is my entry to the Betta Living Vegetarian Recipe competition.

17 thoughts on “Swiss Chard and Cottage Cheese Cannelloni

    1. mumjd Post author

      I first tried it via winning 6 fruit & veg boxes from Abel & Cole, which introduced me to a few new veggies, but have subsequently found it in Waitrose


  1. Anne

    Oh, I love Swiss Chard! This is a lovely way to use it… I’d been thinking about making manicotti, actually, and this would be a good filling for that.


    1. mumjd Post author

      Thank you Alison. I’ve kept my eye out for swiss chard in the shops after I first tried it when we both did the #lunchlessordinary challenge


  2. Sneaky Veg

    Looks so good. I also love swiss chard, we seem to get it in our veg box every week at the moment so very glad to have a new recipe to try. #recipeoftheweek



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