Swiss Chard and Sweet Pea Manicotti (Winter)

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So good and overall easy to make. Hubby loved it too!

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The best recipe I have ever made. My entire family loved it. So worth the moderately expensive fontina cheese that gave the manicotti such a nice flavor. I would even make it on a cool summer night because it was so delicious. If you think you will use a blender and you own a food processor don't because when I tried to use a blender it didn't puree very well but when I used a food processor it worked great and pureed very fast. When you pipe the filling into the manicotti just cut the end off the pastry bag and don't use a pastry tip. The reason for this is that when I used the tip it just squirted out so I used it with no tip and it worked so much better. I also recommend piping it into either end because when I tried to fill it from just one end it broke the manicotti so I piped some in from each end and it worked better. Delicious Recipe!!!!!!!!!!!!!!!!!!

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My absolute favorite dinner! I make this time and again, really worth the effort.

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I give this recipe 5 stars all the way!! It was so good!! we just added shredded chicken to make it more filling and it was wonderful. Would definitely make it again, I felt like i was eating a gourmet meal from a nice italian restaurant! would be a good dinner if you have guests come over!

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To lmotexas2976:
YES!!! It freezes extremly well you can't even tell, it's so delicious. The manicotti is a real pain so I use big shells instead, and I have never made fonduta sauce. I put my shells in buttered tray (or a plastic ziploc bag put homemade tomato sauce over them and sprinkle with more mozzerella, and I either bake them like that, or put directly in freezer. Thaw and cook regular time.
They'll stay for at least 6 months frozen in an airtight container.

**These were delicious and my fiance who hates veggies and ricotta loves these!!!!

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Giada, not only do I love your presentations - should I have time to watch it - but your recipes are wonderful and really taste as you present them at your show.
The Swiss Chard and Sweet Pea Manicotti was awsome and I can incourage everyone who likes pasta and vegetable to try it.

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I haven't tried this recipe yet but have wanted to for awhile now. Does anyone have an idea if it freezes well?

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I'm sorry, but this dish was not worth it.
This dish was much too rich. Cheese stuffing with cheese sauce and cheese on top is just too much cheese. The dish was very dense with a monotone of flavor. I was hoping the vegetables and possibly peas would add sweetness and different levels of flavor, however it ended up tasting like plain melted cheese. This also muted the flavor of the delicious and moderately expensive fontina. This dish needs some fruit to add sweetness. I will certainly make this again, but will use tomato sauce instead of the fontina fonduta. The filling was excellent and so was the sauce, they just don't go well together. I understand that she was avoiding tomatoes because it is a winter dish, but if you want it to taste better I recommend tomato sauce.

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Used my homemade UNCOOKED lasagna noodles and layered with the filling. Pasta-Filling-Fondue & Mozzarella on each layer. Finished off with fondue and baked.
The last minute or two placed under broiler to get the nice bubbly crust. Worked out really well, did not have to mess around filling the manicotti.

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this is good. But you get a lot of pans dirty and it takes a long time to prep everything. The filling is a little sweet. Maybe I put too many peas