Stuffed macaroni is a truly rich and tasty dish. The main ingredient is chard, which, enriched with meat and sausage, becomes an explosion of flavor. Due to the presence of these ingredients, it can be considered a complete dish; in fact, I usually go for larger quantities to satisfy the guests.
This is a pasta that my mom introduced me to, adored by my children and others, so I couldn’t resist presenting it to you. Ideal for Sunday family lunches or with friends.
This recipe uses so-called “herbs,” as only the leaves are used, which are more tender than the stalks. At this time, my countryside is invaded by them; they are wild, therefore even tastier. They have grown spontaneously, nourished exclusively by rainwater and sunshine.
Chard is rich in vitamin K, calcium, and vitamin C. They are purifying, antioxidant, and detoxifying like any other vegetable.
You can accompany them on the table with varied bread or flatbread.
Now let’s see the procedure.
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21.16 oz chard
- 3.53 oz ground veal
- 3.53 oz sausage
- 1.41 oz grated Parmesan
- 2 eggs
- to taste salt
- 17.64 oz macaroni
- 5.29 oz butter
- 8 sage leaves
Tools
- 1 Saucepan
- 1 Bowl
- 1 Fork
- 1 Small pot
- 1 Wooden spoon
Steps
To prepare the stuffed macaroni, let’s start by cleaning the chard. Then, bring a pot of water to a boil where we will cook them for a few minutes.
Once cooked, drain them and let them cool. Then squeeze them energetically with your hands to release the water. Next, cut them into pieces with a knife and place them in a bowl. At this point, add the eggs, grated Parmesan, ground meat, and sausage pulp. Now, mix everything and, with the help of a fork or spoon, gently stuff the macaroni.
During the stuffing, it is essential to leave some space at the two ends of the macaroni, and once filled, press the filling with your fingers to prevent it from leaking during cooking.
Afterwards, bring a large pot of water to a boil, add coarse salt and the stuffed pasta. Finally, mix it gently while it cooks using a wooden spoon.
Lastly, in a small pot, melt the butter with the addition of sage in a bain-marie and season the macaroni … enjoy your meal!
Advice and Notes
Stuffed macaroni is also excellent with a good ragù
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