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 oilparsley (fresh or dried - add to taste)ground black pepper (to taste)1 egg1/3 cup parmesan cheese2 cups shredded mozzarella cheese2 cups ricotta cheese1 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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