Penne Vegetariane – Vegetarian Penne

Vegetarian Penne – Daniel Sone public domain

Penne Vegetariane – Vegetarian Penne


– 320 g penne
– 500 g Swiss chard
– 350 g ricotta cheese
– 60 g chopped walnuts
– 2 eggs
– Parmesan cheese
– 2 cups milk
– 3 tablespoons flour
– 2 cloves garlic
– Sage, parsley, marjoram, and nutmeg
– 50 g butter
– Salt and pepper

How to make the Penne Vegetariane:

Boil a few minutes to clean the chard. Drain and cut them into tiny pieces. Pick a holster and add the ricotta and one beaten egg, a pinch of salt, a sprinkle of pepper, and a little grated nutmeg. Add two tablespoons of chopped herbs, Parmesan cheese, and one tablespoon of 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 enter 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

Penne Vegetariane – Vegetarian Penne is a Regional recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at