Swiss Chard and Sweet Pea Manicotti (Winter)

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My grandchildren loved it!!!! I almost fell out when they want 2nds. I had to sub some ingredients still was awesome. My son and daughter-in-law was in on leave from Afganistan and this was a real treat for them.

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Excellent recipe! I think that this was the tastiest meal that I have ever made (and I cook a lot. I added an egg to the ricotta mixture because I was worried that it would all fall apart and it turned out perfectly. My husband and my best friend were the lucky ones that got to eat it and they were still raving about the manicotti the next day. I highly recommend this recipe, I swear it's the most delicious meal in the world!

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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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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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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.

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This is a great recipe - I added mushrooms to the filling and made it with all milk and no cream. My manicotti fell apart in the boiling water, so I improvised and just laid them flat like lasagna noodles. It worked out fine and was delicious. I would make this again in a heartbeat.

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OMG this was so good. I will make this again. It was so easy but a little time consuming to make the filling, fill the pasta, then make a sauce, but the time was well worth it. I didn't have enough Parmesan for the sauce but I didn't notice because the topping and filling were full of cheese.

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I will make this dish again but there are a few changes I would make. First of all, the manicotti at the edge of the pan were superior to the ones in the middle. So, I plan on using individual Al Forno dishes so each person gets a little more of that crispy edge. The dish is very very rich. There is 3 cups Fontina, almost 1 lb ricotta, a good amount of mozzarella and parmesan as well. And then add in the heavy cream, milk and olive oil and you certainly have more than a daily dose of fat. Rather than changing a recipe like this, I generally prefer to just eat less of it. So, next time I make it, I will serve only one or two each as an appetizer. And lastly, I made my own manicotti crepes rather than the more pasta like dried store versions. I think this was a good decision that I will repeat next time.

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Love it !! Take a little time to make but really good!

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Delicious!