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Add some tanginess and earthiness to your cannelloni. (Photo: Francesco Tonelli.)

Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season’s great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! Next up, goat cheese cannelloni. Bet you’ve never had that before.

This spin on classic cannelloni (Italian for “reed,” owing to its tubual shape) swaps the typical spinach-ricotta filling for tangy goat cheese and earthy Swiss chard. 

Reprinted with permission from Pasta