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Swiss Chard and Sweet Pea Manicotti (Winter)

Swiss Chard and Sweet Pea Manicotti (Winter)
Swiss Chard and Sweet Pea Manicotti (Winter) might be just the main course you are searching for. This recipe makes 12 servings with 297 calories, 16g of protein, and 22g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for Winter. Head to the store and pick up mozzarella, parmesan, mozzarella, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

1
Special equipment: A pastry bag fitted with a large plain tip (recommended: Ateco #
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Pastry BagPastry Bag
2
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
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ButterButter
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Glass Baking PanGlass Baking Pan
OvenOven
3
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes.
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PastaPasta
5
Drain the pasta and rinse with cold water. Set aside.
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PastaPasta
WaterWater
6
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat.
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Swiss ChardSwiss Chard
Cooking OilCooking Oil
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Kitchen ScissorsKitchen Scissors
Frying PanFrying Pan
KnifeKnife
7
Add the onion and cook until soft, about 5 to 7 minutes.
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OnionOnion
8
Add the garlic and cook for 1 minute longer.
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GarlicGarlic
9
Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly.
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Swiss ChardSwiss Chard
10
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor.
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MozzarellaMozzarella
ParmesanParmesan
Ricotta CheeseRicotta Cheese
PepperPepper
BasilBasil
PeasPeas
SaltSalt
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Food ProcessorFood Processor
BowlBowl
11
Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling.
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ManicottiManicotti
Swiss ChardSwiss Chard
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Pastry BagPastry Bag
12
Place the stuffed manicotti in the prepared baking dish.
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ManicottiManicotti
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Baking PanBaking Pan
13
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low.
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CreamCream
MilkMilk
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Sauce PanSauce Pan
14
Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth.
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Fontina CheeseFontina Cheese
CheeseCheese
15
Remove the pan from the heat. Stir in the Parmesan cheese and basil.
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ParmesanParmesan
BasilBasil
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Frying PanFrying Pan
16
Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese.
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MozzarellaMozzarella
ManicottiManicotti
SauceSauce
17
Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
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OvenOven
DifficultyExpert
Ready In55 m.
Servings12
Health Score8
Dish TypesLunchMain CourseMain DishDinner
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