I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 lb Italian sausage, casings removed
- 4 garlic cloves, minced
- 1/2-1 teaspoon hot pepper flakes
- 1 (28 ounce) can diced tomatoes
- 1/2 cup grape tomatoes (optional -- I used yellow)
- 2 tablespoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 (15 ounce) can navy beans, rinsed (I used pinto)
- 1 lb rigatoni pasta
- 10 cups swiss chard, chopped (stems too!)
- 1 cup mozzarella cheese, shredded
- 1/3 cup parmesan cheese, grated
- 1In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
- 2Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
- 3Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
- 4Sprinkle with cheeses; cover with greased foil.
- 5Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.
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Nutritional Facts for Sausage and Swiss Chard Rigatoni
Serving Size: 1 (275 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 618.8
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 9.1 g
- Cholesterol 94.9 mg
- Sodium 1432.2 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 9.9 g
- Sugars 6.3 g
- Protein 29.8 g