Recipe: Swiss Chard Stuffed Shells
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.
Photo credit: http://weelicious.com