How to make the Penne Vegetariane:
Boil a few minutes to clean the chard. Drain and cut them in little pieces. Pick a holster and add the ricotta and 1 beaten egg, a pinch of salt, a sprinkle of pepper and a little grated nutmeg. Add another 2 tablespoons of chopped herbs, Parmesan cheese and 1 tablespoon finely chopped garlic. Cook ziti Campania, drain al dente, then arrange them into a mold greased rectangular base, aligning well alongside and close. Cover with a layer of filling. Ask the butter in a saucepan, melt foul and dust the flour. Thoroughly mix the batter made and diluted with milk, pour a little at a time. Salt. When the mixture reaches a boil, quickly build the second egg, the remaining grated cheese, a bit of nutmeg and chopped kernels.
Pour the cream over cannelloni and immediately goes into the mold in a preheated oven at 200 degrees for 30 minutes. You can vary the recipe by replacing the beets with seasonal vegetables such as spinach, asparagus, beans, peas or zucchini
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