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Prep 30 mins
Cook 45 mins
We grew Swiss Chard in our garden this year and have been experimenting with how to use it. We loved this recipe. It is a little more bland, but we liked it. If you have a suggestion of how to "spice it up a bit" please let me know!
- 1 (8 ounce) package manicotti
- 1 lb swiss chard, leaves only, cut into small pieces and cooked
- 16 ounces ricotta cheese
- 1 egg white, beaten
- 1⁄2 cup cheese, your favorite or whatever is on hand, grated
- 1⁄4 teaspoon nutmeg
- 1 teaspoon olive oil
- 1 large chopped tomato
- 2 fresh garlic cloves, minced
- 1 medium onion, chopped
- Cook the manicotti shells according to the package directions. Drain and set aside.
- Cook the Swiss chard by placing it in a pan on medium heat. Use only the water that is left on it from washing it. Continue stirring it until it is a similar consistency to cooked spinach.
- In a Ziploc bag (gallon size) combine Ricotta cheese, egg white, grated cheese, nutmeg, and cooked Swiss chard.
- Zip up bag and smoosh all ingredients together, mixing them well.
- Cut off a small corner of the bag and squeeze mixture into manicotti shells, placing filled shells side by side in a 9X12 baking dish.
- At this point you can freeze for OAMC to use later.
- In a frying pan, heat olive oil.
- Sauté onion, garlic, and tomatoes until the onions are cooked.
- Pour mixture on top of manicotti. If manicotti was frozen for OAMC use, thaw it in the refrigerator before pouring mixture over the top of it.
- Bake at 350 F for 45 minutes.