Swiss Chard and Sweet Pea Manicotti (Winter)

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Pasta for Every Season

Picture of Swiss Chard and Sweet Pea Manicotti (Winter) Recipe Photo: Swiss Chard and Sweet Pea Manicotti (Winter) Recipe
Rated 5 stars out of 5
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  • Read 61 Reviews
Total Time:
55 min
Prep
15 min
Inactive
5 min
Cook
35 min
Yield:
12 manicotti
Level:
Intermediate
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Ingredients

  • Butter, for greasing the pan
  • 12 manicotti or cannelloni pasta shells
  • Filling
  • 1 head (about 12 ounces) red or white Swiss chard
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3/4 cup frozen petite peas, thawed
  • 1 cup shredded mozzarella (4 ounces)
  • 3/4 cup grated Parmesan (2 ounces)
  • 1/4 cup chopped fresh basil leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoons freshly ground black pepper
  • Fontina Fonduta Sauce
  • 3/4 cup whole milk
  • 1/2 cup heavy whipping cream
  • 3 cups (6 ounces) fontina cheese, grated
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped fresh basil leaves
  • 1 1/2 cups (6 ounces) mozzarella, shredded
  • Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)

Directions

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:

In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

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Newest Ratings and Reviews

Read all 61 reviews

  • on January 14, 2012

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    Great winter dish! My husband and I loved it. We made everything as specified except that I didn't have manicotti shells so I used lasagna squares and rolled them up. Admittedly it probably would've been simpler to use manicotti shells but they got the job done :

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  • on January 08, 2012

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    So very delicious! One of my favorites. Very rich and decadent dish. Comfort food to the max! Is very messy piping the ricotta mixture into pasta shells, especially if you are using a ziplock with the corner cut out, but so well worth it! Investing in an icing bag for sure! I have made this dish several times and every time is a hit! I have even used spinach in place of the chard before and it was just as great.

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  • on October 25, 2011

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    OMG this is the best thing I've ever made. I followed the recipe exactly but we wanted to add a bit of protein. We cooked 2 chicken breast (boiled them and diced them up very small and then added it to the mixture in the pastry bag. This did not change the flavor at all. I will say they are so rich that you cannot eat more than 2 manicotti in a setting and if you eat many you will gain a couple inches in your waist but TOTALLY worth the extra calories.

    people found this review Helpful.
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