Swiss Chard Stuffed Shells

Recipe printed from chiknpastry.com

Swiss Chard Stuffed Shells
serves 4

time commitment: 1 hour (30 minutes active)

ingredients
20 jumbo shells (~1/2 box)
1 15-oz container part-skim ricotta cheese
1 egg, lightly beaten
1 garlic clove, minced
1/2 bunch swiss chard, chopped
salt and pepper
1 28-oz can San Marzano tomato puree
1/3 c Asiago cheese, shredded
1/3 c Parmigiano-Reggiano cheese, shredded

instructions
preheat oven to 350 F. bring a large pot of water to boil. cook pasta shells according to package directions, being careful not to overcook them. drain and rinse with cold water; pat dry.

meanwhile, make filling. in a medium bowl, combine ricotta cheese through chard. season with salt and pepper.

taking one shell at a time, stuff with filling until overflowing. place in small baking dish (you want them to all be touching one another, not spread out). pour tomato puree atop stuffed shells and top with the two cheeses. bake, covered with foil, for 30 minutes. uncover, and bake another 5 minutes.

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