SBcanning feels this recipe is a must. Swiss Chard is actually from the beet family. It has large green-yellow leaves and thick juicy stalks that are used in salads, high in Vitamin C and potassium, calcium, iron and beta-carotene. Swiss Chard is also very low in calories-next to nil.
Swiss chard tomatoes & cheese
- 2 tablespoons olive oil
- 2 bunches Swiss chard, washed, center ribs cut away, coarsely chopped (about 8 cups), or three 10-ounce packages frozen chopped chard, thawed, squeezed dry
- 2 cups penne pasta
- 1/2 cup Italian bread crumbs
- 3 red bell peppers, chopped
- 1 large onion, chopped
- 2 cups packed grated Monterey Jack cheese (about 8 ounces)
- 1/2 cup grated Parmesan cheese
- 2 large tomatoes, thinly sliced
- Grease a 13 x 9 x 2-inch glass or ceramic baking dish and set aside.
- Boil water and add penne pasta. Cook until al dente. Drain and set aside.
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon oil in a heavy, large Lodge Logic 5-Quart Pre-Seasoned Dutch Ovenover high heat and add the chard. Sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing chard with back of spoon to release liquid.
- Heat remaining 1 tablespoon of oil in a heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes.
- Mix in chard and toss to combine. Mix in half of each cheese and the breadcrumbs, then mix with the cooked pasta.
- Season to taste with salt and pepper.
- Spoon into prepared dish and layer sliced tomatoes over the vegetable pasta mixture.
- Season the tomatoes with salt and pepper and sprinkle the remaining cheeses over. Cover with foil.
- Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.