Swiss Chard and Ricotta Stuffed Shells

Ingredients

• Jumbo pasta shells (12-15 shells)
• Swiss chard (1 bunch, chopped)
• Ricotta cheese (15 oz)
• Parmesan cheese (1/2 cup, grated)
• Egg (1, beaten)
• Garlic (2 cloves, minced)
• Fresh basil (1/4 cup, chopped)
• Fresh parsley (1/4 cup, chopped)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Tomato sauce (2 cups)
• Mozzarella cheese (1 cup, shredded)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped Swiss chard and sauté until wilted, about 5 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, minced garlic, chopped basil, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated into a creamy filling.
5. Fold the wilted Swiss chard into the ricotta mixture until evenly distributed.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
7. Generously stuff each cooked pasta shell with the Swiss chard and ricotta filling and place them in the baking dish, open side up.
8. Pour the remaining tomato sauce over the stuffed shells, ensuring they are well covered.
9. Sprinkle the shredded mozzarella cheese evenly on top of the sauce.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Let the dish cool for a few minutes before serving. Enjoy hot!