If you’re looking for a low carb pasta substitute, try this flavor packed rainbow chard cannelloni. Same great flavors as your favorite baked pasta with a lightened up feel. Gluten free!
When I say Rainbow Chard “Cannelloni” what I mean is its the flavors of cannelloni, but the pasta is exchanged for rainbow chard. Wait! Don’t click away! I swear this is majorly delicious.
Low carb pasta substitute in the house! Gluten free folks deserve tasty food too, and although I wasn’t able to trick The Hubs into thinking this was ACTUALLY pasta, he completely devoured it…..even the leftovers the next day. Plus, he said it tasted really good without my prompting. That means he liked it for real.
Low carb pasta substitute
It’s pretty simple actually. Prepare your standard cannelloni filling (I used ground turkey, herbs and ricotta cheese for mine), skip the pasta and roll some rainbow chard leaves around it, top it with marinara and cheese then bake. Same great taste, less pesky carbs/gluten.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More low carb recipes
- Make ahead cheesy turkey and zucchini casserole
- Roasted cauliflower gnocchi casserole
- The greatest high protein meals ever!
Rainbow Chard “Cannelloni”
If you're looking for a low carb pasta substitute, try this flavor packed rainbow chard cannelloni. Same great flavors as your favorite baked pasta with a lightened up feel. Gluten free!
Ingredients
- 1 1/4 lb ground turkey
- 2 Tbs olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 large carrot diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1 tsp crushed red pepper flakes
- 1/2 cup ricotta cheese
- 1/2 cup cottage cheese
- 2 bunches rainbow chard stems removed
- 2 cups marinara sauce divided
- 1/2 cup shredded parmesan cheese
Instructions
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Bring a large pot of water to a boil. Have a large bowl of ice water standing by. Dip each chard leaf into the boiling water for 10 seconds, then submerge in the ice water. Repeat with all leaves. Pat dry and set aside.
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Preheat the oven to 350 degrees.
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In a large skillet heat olive oil over medium heat. Add onion and garlic and cook for 2 minutes until fragrant. Add in the ground turkey and season with salt and pepper. Cook until browned. Transfer to a large bowl and cool.
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Add parsley, basil, red pepper, ricotta and cottage cheese to turkey mixture. Mix until well combined.
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Spread 1 cup of the marinara sauce in the bottom of a 9X13 baking dish. Lay one chard leaf flat on a cutting board and spoon a heaping mound of turkey mixture in the center. Carefully roll up the leaf and place in the baking dish. Repeat with remaining leaves and mixture. Top the rolled bundles with remaining one cup of marinara sauce and shredded parmesan cheese.
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Bake for 20 minutes until cheese begins to bubble. Serve.
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Sharon Garofalow says
This sounds so good! I love this idea or a gluten free option!
Jessica says
This is so good. We eat way too much pasta and we aren’t GF, but I love the idea of replacing any carbs with vegetables when possible. Pinning!
Tonya says
Looks delish!! I’ll be trying this recipe.
Melissa says
YUM! I’ve been considering going gluten free and with recipes like this I might need to make the change asap.
Miya Goodrich says
I really need to try this! I think my husband would like it too 🙂 Italian with less guilt!
Galit Breen says
Oh my, this sounds — and seriously *looks* — amazing!
(I’ve never cooked with chard! This might have to be my first try!)
Ashley @ It's Fitting says
This sounds amazing!! I love chard 🙂