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Rainbow Chard and Ricotta Pasta Bake
1 small bunch rainbow chard, stemmed, leaves finely chopped (about 4-1/2 cups)
1 Tbsp. extra-virgin olive oil
1 garlic clove, minced
1/2 tsp. salt
10 oz. dry penne pasta
1 (28-oz.) can crushed tomatoes
2 cups half-and-half
3/4 cup grated Parmesan cheese
1 cup ricotta cheese
1/4 cup basil leaves, sliced thin
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Rainbow Chard and Ricotta Pasta Bake

Rainbow Chard and Ricotta Pasta Bake

Rainbow Chard and Ricotta Pasta Bake
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:50 minutes
1. Place racks in center and uppermost part of oven and heat to 400 degrees.
2. Combine rainbow chard, 1 tablespoon oil, garlic, and 1/4 teaspoon salt in a large bowl and massage with hands until softened, about 20 seconds. Add pasta, tomatoes, half-and-half, 1/2 cup Parmesan, and remaining 1/4 teaspoon salt and toss to combine.
3. Transfer mixture to a greased 9x13" baking dish and cover with a double layer of foil, crimping tightly around edges to seal. Place dish on center rack and bake until pasta is tender and liquid is absorbed, 45 to 50 minutes.
4. Remove from oven and carefully remove foil. Spoon ricotta over pasta in large dollops and sprinkle evenly with remaining 1/4 cup Parmesan. Place baking dish on uppermost rack and broil until ricotta begins to brown, 2 to 3 minutes. Sprinkle with basil and serve.
Source: Hannaford fresh Magazine, September - October 2017