Chard-Stuffed Shells


12 large (dried) pasta shells, or cannelloni if shells aren’t available
1 tablespoon olive oil
1 cup chopped scallions, white part only
1 cup red onion in medium dice
1 bunch Swiss chard, leaves washed, stripped from the stems and ribs, finely chopped (slightly less than 5 packed cups)
2 (15-ounce) containers ricotta cheese


1 egg

1 to 2 cups marinara sauce, divided
Parmesan cheese, to taste


  1. Preheat oven to 350º F.
  2. Bring water to a boil in a large pot and cook the pasta pieces to a chewy al dente (6 to 7 minutes).
  3. Heat olive oil in a large skillet over medium-low heat. Saute the scallions and red onions until they start to soften. Add the Swiss chard and a pinch of salt, increase the heat to medium-high, and saute until the Swiss chard is wilted and any liquid has cooked off.
  4. Transfer the Swiss chard mixture to a bowl. Add ricotta cheese and salt and pepper to taste. Add egg and stir to combine thoroughly.
  5. Line the bottom of a 9- by 13-inch baking dish with a thin layer (approx. 1/2 cup) of marinara sauce. Stuff the shells with the chard and cheese mixture and place in baking dish (If using unrolled cannelloni: Coat each piece of pasta with a thin layer of filling, leaving a border of about 1/4 inch that is not coated. Roll up the cannelloni, jelly roll style, and place seam side down in the baking dish. The cannelloni should not be touching.).
  6. Pour remaining marinara sauce over all, sprinkle with a layer of parmesan cheese and bake for 35 to 40 minutes.


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