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 to 2 cups marinara sauce, divided
Parmesan cheese, to taste
- Preheat oven to 350º F.
- Bring water to a boil in a large pot and cook the pasta pieces to a chewy al dente (6 to 7 minutes).
- 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.
- Transfer the Swiss chard mixture to a bowl. Add ricotta cheese and salt and pepper to taste. Add egg and stir to combine thoroughly.
- 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.).
- Pour remaining marinara sauce over all, sprinkle with a layer of parmesan cheese and bake for 35 to 40 minutes.