Preparation time: 20 mins
Cooking time: 50 mins
Ingredients needed to make Swiss Chard Stuffed Conchiglioni:
- 6 oz jumbo pasta shells or conchiglioni
- 1 lb Swiss chard, stemmed and leaves roughly chopped
- 2 medium garlic cloves, peeled and minced
- ½ medium yellow onion, finely chopped
- 1 large egg
- ¾ cup Parmesan cheese, finely grated
- 2 cups whole milk ricotta cheese
- 1 ½ cups marinara sauce
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper, plus more if necessary
- 1 tsp sea salt, plus more as needed
- 2 tbsp olive oil
- ½ cup water
Cooking instructions for Swiss Chard Stuffed Conchiglioni:
- Warm up your oven to 375 degrees F with a rack positioned in its middle.
- Fill a large pot with water and stir in enough salt to make it heavily salted.
- Heat it over high flame until it starts boiling and drop in the conchioglioni.
- Cook for about 10 minutes, stirring periodically, until cooked al dente and tip them into a colander to drain.
- Wash them under cold running water and shake off excess water.
- Toss them into a medium bowl and keep aside until necessary.
- Heat a lashing of oil in a large skillet over moderate flame until it shimmers and throw in the garlic plus onions.
- Sprinkle the dried oregano, black pepper as well as ½ tsp salt over them and stir fry for about 5 minutes, or until the onions turn soft.
- Stir in the swiss chard and continue to sauté for another 5 minutes, tossing them relentlessly with a pair of tongs, until they turn limp and soft.
- Tip it into the cleaned colander and continue to toss as above at times, for about 10 minutes, or until it turns cool enough to handle.
- Place ¼ cup parmesan and all of the ricotta cheese in a large bowl and sprinkle ½ tsp salt over them.
- Crack the egg over the cheese and stir them all together until well mixed and set aside.
- Whisk the marinara sauce and water together in a separate bowl until mixed properly and set aside.
- Squeeze out the excess moisture from the swiss chard mixture and place them onto the chopping board.
- Chop them finely and toss them into the cheese mixture.
- Stir them all together until they blend thoroughly and sprinkle a dash each of seasonings to taste.
- Stuff the mixture into a large Ziploc bag, seal and clip off ½’ of one corner at its base.
- Empty a cup of the marinara sauce mixture on the base of a baking dish and set aside.
- Pipe small portion of the filling into each conchioglioni and arrange the stuffed shells onto the baking dish, with their open side facing up.
- Smother them with rest of the marinara sauce and wrap the surface loosely with a sheet of foil.
- Bake for about 20 minutes, or until the surface turns bubbly and peel off the foil before baking it further for another 10 minutes or until the surface browns slightly.
- Allow it to cool for about 5 minutes.
- Serve warm.
Image credit: Wikimedia Commons