Photo: Eaters Collective
Swiss Chard Stuffed Shells Recipe
13 ingredients
4 servings
openrecipes
Sautéed Swiss chard adds a touch of sweetness and earthiness to this classic baked pasta dish. For best results, use fresh whole-milk ricotta cheese or make your...
Estimated Nutrition (whole recipe, rough)
782
Calories
38g
Protein
38g
Fat
69g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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":/recipes/28983 (about 16 ounces)
- 3/4 cup loosely packed 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":/recipes/10955
- 1/2 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes