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).




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

    Blogging Buddies Team

  2. MMmmmmm....Looks really tasty! Thank you for the recipe!
    Visiting from Blogging Buddies

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

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


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

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

    Kylie @ Random Drawers


  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

  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/

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

  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/

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

  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/

  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! :)

  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.

  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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