Swiss chard tomatoes & cheese

Swiss chard tomatoes & cheese

AvatarCanning Homemade
Here at SBcanning we would choose sea salt, freshly ground pepper, whole wheat penne pasta, of course, keeping in line with nutritional value and, for that extra tastiness..
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 250 kcal


  • 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.
Keyword Swiss chard tomatoes & cheese