A hearty and quick-to-prepare cheesy baked pasta dish.
Stuffed Shells With Swiss Chard And Mozzarella
Savories & Sides
1 box jumbo pasta shells
1 bunch Swiss chard
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon coarse kosher salt
1/4 cup Mandelin Blanched Almond Flour
1/2 teaspoon black pepper
1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 jar (25 ounces) marinara sauce or your favorite recipe
6 ounces shredded mozzarella cheese
Preheat oven to 375°.
Cook pasta according to package directions. Drain. Set aside.
Meanwhile, prepare the filling: Remove chard stems. Finely chop the onion and set aside. Cut chard leaves crosswise into strips and set aside.
In a medium saute pan, cook onion and garlic in olive oil over medium heat until translucent, stirring often. Add chard stems and stir until softened, about 2 minutes. Increase heat to medium-high and add chard leaves. Stir until all leaves are wilted and water evaporates, about 5 minutes. Season with salt and pepper.
In a medium bowl, stir ricotta, almond flour, half the Parmesan, and chard mixture to combine.
Spread 1 cup marinara on bottom of a 9x13 inch baking dish. Top with the remaining marinara, mozzarella, remaining Parmesan.
Bake until cheese melts and shells are heated through, about 25 minutes.
Makes 4 large servings.