Chard Parmesan

This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2023. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to Cascoly Recipes For any other use, or additional details, such as contest entries or other publication, please contact us by leaving a comment
  • 2 lb Swiss chard (or spinach), cleaned, ripped in large pieces
  • 1/4 lb mushrooms, sliced
  • 1/4 cup pine nuts
  • 1/4 cup Italian parsley, chopped
  • handful of chives, chopped
  • 8 oz pasta, cooked al dente
  • 1/2 cup ricotta or feta cheese
  • 1/4 cup parmesan cheese, grated

1. Saute chard, mushroooms and pine nuts in 2 T olive oil, until chard is wilted but not overcooked. Remove from heat.

2. Mix all ingredients together, and place in a baking dish. Bake for 20' at 350 deg.

 

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