Sausage and Swiss Chard Rigatoni

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.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. In 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.
2. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
3. Meanwhile, 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).
4. Sprinkle with cheeses; cover with greased foil.
5. Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.