Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Ricotta Cheese & Swiss Chard Stuffed Shells

Tender pasta shells, stuffed with a cheese and Swiss chard mixture; covered with a rich tomato sauce and topped with cheese. It’s multiple uses are only limited by your imagination. A great idea for an entree; imagine them as delightful, bite size appetizers your guests have the pleasure of tasting. While deep in conversation; they can easily enjoy this great finger food.

OTHER
CUISINES: Italian
LEVEL: EASY
TIME: 40 min
SERVING: 3 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Preheat oven 350°F / 180°C
Step 2
Step 2
Step 2
Boil water. Add pasta shells and cook 6 - 10 mins on medium heat. Drain. Set aside.
Step 3
Step 3
Step 3
In a pan melt butter, add onion, garlic and cook until slightly softened. Mix in tomato sauce, add chicken broth, oregano, bay leaves, salt and pepper. Remove from heat and set aside.
Step 4
Step 4
Step 4
Cut the Swiss chard leaves from their spine and blanch for 30 seconds in boiling water. Scoop out the leaves and place into iced water (halts further cooking and retains the bright green colour). Dice leaves into small pieces. Place into a bowl and hand squeeze out the juice.
Step 5
Step 5
Step 5
In a clean bowl add Swiss chard, ricotta, egg, parmesan cheese, nutmeg, salt, pepper and mix to combine ingredients well.
Step 6
Step 6
Step 6
Scoop teaspoons of mixture and evenly fill each pasta shell. Place into small baking dishes. Spoon tomato sauce on top of each shell.
Step 7
Step 7
Step 7
Top with mozzarella, cheddar and parsley.
Step 8
Step 8
Step 8
Bake in the oven (for 8 - 10 minutes) until the cheese is melted. Serve
Step 9
Step 9
Step 9
Enjoy!