Stuffed Macaroni al Forno with Swiss Chard & Italian Cheeses

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Swiss chard was a very common vegetable in Britain in Victorian times and then fell into obscurity, but happily it is now regaining its popularity. It resembles spinach in flavour and is in season from September to March. Look out for red chard, with its striking beetroot-coloured leaves, as a change from the green variety.


  • 500 g (1 lb 2 oz) large macaroni, about 2


Preheat the oven to 200°C, 400°F, gas 6. For the stuffing, heat the butter in a pan over a medium heat, add the onion and cook until lightly golden. Add the Parma ham and cook for