Tuesday, November 20, 2012

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!!

 
 
 
 
 
 
 

 
 
 

17 comments:

  1. Yummy! I like to make stuffed shells chock full of veggies like this too!

    Blogging Buddies Team
    http://heversonart.blogspot.com

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  2. MMmmmmm....Looks really tasty! Thank you for the recipe!
    ~Kim
    Visiting from Blogging Buddies
    2justByou.blogspot.com

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  3. Yum! That looks so tasty and good for you too with the chard and the peppers.

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  4. That looks so good, you're making me hungry!!

    -Sabrina
    thelittleowlshop.blogspot.com

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  5. Manicotti is absolutely fabulous! This looks so super yummy! Just made a new recipe box, this one is being added. :)

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  6. This looks utterly amazing!!!! stopping by to say hello

    Kylie @ Random Drawers

    http://randomdrawers.blogspot.com.au

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  7. Oh wow this looks amazing!!!! Thanks for sharing. :)

    Thanks for stopping by! I'm now following you back via GFC! Keep in touch!!

    xo - Sheila
    www.sheislovelyblog.com

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  8. That looks delicious. I am a huge fan of all things Italian and any way that helps us eat more veggies (especially sneaky ways!). Thank you for sharing. I found you through Our Everyday Harvest. I just happened upon her special blog hope. I'm a new follower and have a new blog. Hope you stop by. http://heresmytakeonit.blogspot.com/

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  9. Woah yum! Definitely going to try and make this!

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  10. This looks delicious! I love Chard and can't wait to try this! Stoping by from the I love my post link-up. Excited to follow and would love for you to follow back! http://theyogimami-victoria.blogspot.com/

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  11. My husband and I love chard. I never thought of putting it in manicotti, brillant idea.. Thanks for sharing this on foodie friday.

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  12. Love swiss chard. Manicotti is a great use for it. Would love for you to share on Thursdays Treasures http://www.fooddonelight.com/thursdays-treasures-3/

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  13. This looks delicious! Pinned to try. Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

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  14. You definitely can't go wrong stuffing pasta shells! It's my secret weapon to feeding my kids veggies :) Thanks for sharing on Foodie Friday.

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  15. Hi Angie,
    I love manicotti. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party starts at 12:01AM on Wednesday and runs through Sunday night. Have a great week.
    Debi, Joye and Myrna (The Busy Bee's), Linda (Two Succulent Sisters)

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Thank You.

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