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1
Cut the green leaves from the stems of the Swiss chard and keep them separate.
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2
Bring a large pot of salted water to a boil over high heat.
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3
Add the chard leaves and stir to submerge the leaves.
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4
Cook, uncovered, until tender and a deep color, 3 to 4 minutes.
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5
Lift the leaves out of the water with a sieve or slotted spoon and transfer to a bowl of ice water.
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6
After the leaves have cooked, add the white stems, and cook uncovered until tender, about 5 minutes.
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7
Lift the stems out of the water and transfer to the bowl of ice water.
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8
After the leaves and stems are chilled, drain in a colander for several minutes and then squeeze dry.
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9
Finely chop the chard and set aside.
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10
Heat the 1/4 cup oil in a medium saute pan over medium heat.
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11
Add the onion and cook over low heat, stirring frequently, until very translucent, about 3 minutes.
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12
Add the chopped chard, stir well, and cook, covered, over low heat, stirring occasionally, until the greens are soft, about 2 minutes.
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13
Transfer to a bowl and let cool.
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14
Add the goat cheese, 1/4 cup of the Pecorino Romano, and the fresh bread crumbs and stir well.
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15
Season with salt and pepper, as needed.
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16
Set aside.
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17
Preheat the oven to 350F.
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18
Brush a baking dish or casserole with oil.
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19
Add the tomato sauce to the dish.
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20
To assemble the cannelloni: Divide the chard filling between the sheets of cooked pasta.
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21
Roll the pasta around the filling into logs about 3 inches in diameter and then cut them into cannelloni about 4 inches long.
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22
Set them into the sauce in baking dish, seam side down, and brush the tops with the 2 tablespoons olive oil.
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23
Combine the dry bread crumbs and the 1/4 cup Pecorino Romano in a small bowl and scatter in a thin, even layer over the cannelloni.
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24
(You may bake the dish now, or cover the dish and keep refrigerated for up to 2 days.)
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25
Bake until the cannelloni are very hot, 15 to 20 minutes (or longer if they were held in the refrigerator).
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26
Serve directly from the baking dish or on heated serving plates.
