Swiss Chard and Sweet Pea Manicotti
This dish is real comfort food without the meat. It’s great for Sunday family dinners, as a side or a main course, and an equally great way to sneak some greens into your diet. You’ll need a pastry bag fitted with a large round tip for this recipe.
Recipe information
Yield
12 manicotti (4 to 6 servings)
Ingredients
Filling
Fontina Fonduta Sauce
Preparation
Step 1
Preheat the oven to 400°F. Grease a 13x9-inch glass baking dish liberally with butter.
Step 2
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
For the Filling
Step 3
Using kitchen scissors or a knife, remove the Swiss chard stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic and cook 1 minute longer, then add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly.
Step 4
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and stuff each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
For the Fontina Fonduta Sauce
Step 5
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Step 6
Pour the sauce over the stuffed manicotti and sprinkle with the 1 1/2 cups mozzarella cheese. Bake for 30 to 35 minutes, until the top is golden. Let the baked manicotti stand for 5 minutes before serving.
