Chow posted this delicious recipe for stuffed shells. It takes about an hour and a half to make and bake and you can eat the leftovers for lunch the next day. Chow points out that, “the sautéed Swiss chard adds a touch of sweetness and earthiness to this classic baked pasta dish.” Plus, it’s an easy way to sneak in some dark leafy greens.

What You’ll Need:

* 6 ounces jumbo pasta shells (about 20 shells)

* 2 tablespoons olive oil

* 1/2 medium yellow onion, finely chopped

* 2 medium garlic cloves, minced

* 1/2 teaspoon dried oregano

* 1 teaspoon kosher salt, plus more for salting the water

* 1/4 teaspoon freshly ground black pepper, plus more as needed

* 1 pound Swiss chard, stems removed and leaves coarsely chopped

* 2 cups whole-milk ricotta cheese (about 16 ounces)

* 3/4 cup loosely packed grated Parmesan cheese, finely grated on the small holes of a box grater (about 2 1/2 ounces)

* 1 large egg

* 1 1/2 cups marinara or Basic Tomato Sauce

* 1/2 cup water

For the full recipe, go here.

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