Swiss Chard and Sweet Pea Manicotti

Name: Swiss Chard and Sweet Pea Manicotti
Yield: 12 manicotti (4 to 6 servings)
Ingredients: Butter, for greasing the pan; 12 manicotti or cannelloni pasta shells; 1 bunch (about 12 ounces) red or white Swiss chard; 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, minced; 1 (15-ounce) container whole-milk ricotta cheese; 3/4 cup frozen petite peas, thawed; 1 cup (4 ounces) shredded mozzarella cheese; 3/4 cup (2 ounces) grated Parmesan cheese; 1/4 cup chopped fresh basil; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup whole milk; 1/2 cup heavy cream; 3 cups (6 ounces) grated fontina cheese; 2 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh basil; 1 1/2 cups (6 ounces) shredded mozzarella cheese

December 9, 2011

This dish is real comfort food without the meat. It’s great for Sunday family dinners, as a side or a main course, and an equally great way to sneak some greens into your diet. You’ll need a pastry bag fitted with a large round tip for this recipe.

Recipe notes

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