Pasta with Swiss Chards
1 lb swiss chards, stems removed, washed
2 cloves garlic, minced
1 medium sweet yellow onion, chopped
2 tbsp extra virgin olive oil
1 tsp champagne vinegar
1 cup grated Romano cheese
a pinch of salt and pepper for taste
1 lb pasta
In a large stock pot, start boiling water for pasta.
Then proceed with the recipe while working on the pasta –Add in a pinch of salt when the water comes to a boil. Add pasta. Cook till al dente during this recipe process.
In a separate stock pot, heat up olive oil over medium heat.
Add garlic and onion. Cook till translucent.
Add in the swiss chards.
Sprinkle with the vinegar Stir.
Cook until the chards have wilted and the inner stems of the leaves are tender.
Ricotta Stuffed Shells
32 oz container of part skim Ricotta Cheese
3/4 cup grated Pecorino Romano Cheese (1/2 for the ricotta filling, and the rest to sprinkle on top)
1 tbsp dried parsley flakes
5 oz Skim Shredded Mozzarella
1/4 tspn grated nutmeg
salt and pepper to taste
3 oz fresh Mozzarella (for top)
1 package of cooked pasta shells, cook to packaging directions (usually are to cook for 9 minutes in boiling salted water)
In a large bowl, place all the filling ingredients and mix until incorporated well.
In a 9×13 baking pan, cover the bottom with 2 ladles of sauce. Set aside and start filling the pasta.
Handle the shell gently, and open it up. Take a tablespoon of the ricotta mixture and place inside the pasta. Place the filled shell on top of the sauce in the baking pan, opening of the shell facing up. Continue lining them up until the pan is filled.
Once pan is full, place remaining sauce atop the shells.
Add the fresh mozzarella ripped into pieces on top of each shell.
Then add the grated cheese over the whole pan.
Cover the pan with tin foil and bake covered for 30 minutes.
Then remove the foil and let cook for another 6-7 minutes.