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pasta shells olive oil yellow onion garlic oregano kosher salt freshly ground black pepper Swiss chard whole milk Parmesan cheese egg tomato sauce water
Viewed: 47 - Published at: 9 months agoIngredients
- 6 ounces jumbo pasta shells (about 20 shells)
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more for salting the water
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 pound Swiss chard, stems removed and leaves coarsely chopped
- 2 cups whole-milk ricotta cheese (about 16 ounces)
- 3/4 cup loosely packed grated Parmesan cheese, finely grated on the small holes of a box grater (about 2 1/2 ounces)
- 1 large egg
- 1 1/2 cups marinara or Basic Tomato Sauce
- 1/2 cup water
Method
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Bring a large pot of heavily salted water to a boil over high heat.
- Add the pasta shells, stir, and cook until al dente, about 10 minutes.
- Place a colander in the sink and drain the shells.
- Rinse with cold water until cool and then drain well.
- Transfer the shells to a medium bowl and set aside.
- Return the colander to the sink.
- Heat the oil in a large frying pan over medium heat until shimmering.
- Add the onions, garlic, oregano, 1/2 teaspoon of the salt, and the measured pepper and cook, stirring often, until the onions have softened, about 5 minutes.
- Add the chard and cook, tossing constantly with tongs, until completely wilted and tender, about 5 minutes.
- Transfer the mixture to the colander and let sit, stirring occasionally, until cool enough to handle, about 10 minutes.
- Meanwhile, place the ricotta, 1/4 cup of the Parmesan, the egg, and the remaining 1/2 teaspoon salt in a large bowl and stir to combine; set aside.
- Place the marinara or tomato sauce and water in a medium bowl and stir to combine; set aside.
- When the chard mixture is ready, squeeze large handfuls to release any excess liquid and transfer to a cutting board.
- Finely chop and add to the ricotta mixture.
- Stir until evenly combined.
- Taste and season with salt and pepper as needed.
- Transfer the ricotta-chard mixture to a large resealable plastic bag and snip 1/2 inch off one bottom corner.
- Evenly spread 1 cup of the tomato sauce mixture on the bottom of a 13-by-9-inch baking dish.
- Pipe about 2 tablespoons of the ricotta mixture into each pasta shell and place in a single layer, open side up, in the baking dish.
- (Alternatively, use a spoon to fill the shells.)
- Pour the remaining tomato sauce mixture evenly over the shells and sprinkle with the remaining 1/2 cup Parmesan.
- Cover the dish with foil and bake until the sauce just starts to bubble around the edges, about 20 minutes.
- Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.
- Remove from the oven and let cool 5 minutes before serving.
