Rainbow Swiss Chard Manicotti

Rainbow Swiss Chard Manicotti

This dish is so delicious & colorful!  You can't go wrong with any kind of food that is stuffed.

Printable Recipe

14 Manicotti shells (pasta)

2 cups Rainbow Swiss Chard (or regular Chard) (rinsed & chopped)

1/2 red bell pepper (deseeded, rinsed & chopped)

1/2 yellow bell pepper (deseeded, rinsed & chopped)

small onion (peeled, chopped)

1 or 2 cloves of garlic (depending on your garlic preference) (peeled & minced)

1 to 2 tablespoons olive oil

parsley (fresh or dried - add to taste)

ground black pepper (to taste)

1 egg

1/3 cup parmesan cheese

2 cups shredded mozzarella cheese

2 cups ricotta cheese

1 jar pasta sauce (tomato sauce)

Boil the pasta shells as described on the package.  Drain the pasta and allow to cool.  Prepare the fresh ingredients as described above.  In a large frying pan - lightly saute the peppers, onion & garlic for only about 5 minutes (you don't want to fully cook the veggies because they will continue to cook in the oven later).  Add the prepared Swiss Chard & cover the pan - continue sauteeing for only 1 minute (just until the chard has started to wilt).  Remove the pan from the heat & allow to cool uncovered for about 10 minutes.  Set aside 1 cup of the mozzarella cheese for later.  In a large bowl - stir together the parmesan cheese, ricotta cheese, 1 cup of the mozzarella cheese & the egg.  Now add the previously sauteed veggies into this cheese mixture & stir until combined.  Add all of the parsley & pepper & stir.  (If the filling is a little stiff then add 2 tablespoons of the tomato sauce).  Now you are ready to fill the pasta - I use a small spoon and add 2 small scoops to one end of the pasta shell & then 2 scoops to the other end of the manicotti shell.  Continue filling until all of the pasta shells & the filling have been used.  This filling should be a perfect amount for 14 Manicotti (now this might vary since not all Manicotti are the same size).  Pour half of the pasta sauce into a large glass pyrex pan -sprayed first.  Place each filled Manicotti shell onto the sauce (see picture below right).  Pour the remaining tomato sauce on top of the Manicotti & finally top with the remaining Mozzarella cheese.  Bake in a preheated 350 degree oven for 30 minutes or until desired doneness is achieved (cover with foil for the first 15 minutes & then remove).

ENJOY!!

 

 

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