Swiss Chard and Sweet Pea Manicotti (Winter)

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The filling is wonderful. I used kale instead of swiss chard because it looked fresher at the market. I also added a squeeze of lemon juice. I had left-over frozen bechamel sauce so I used that instead of the fonduta sauce. Even though the bechamel defrosted clumpy and not velvety, it still worked once it got baked. I just sprinkled part skim mozarella and parm on top. Oh, and I used parsley instead of basil bcause I had it on hand instead. Lots of substitutions in this recipe but I loved it even if filling the pasta got messy and frustrating.

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This recipe taste like it came from your favorite Italian restaurant! I LOVE IT... however, it took a long time to prepare, my kitchen is a mess, and I ran into several problems during the process. The problems were all my doing, of course, such as broken shells, a food processor that is too small, trouble with the "piping" method, etc. Also, maybe my oven is too hot, but most of the filling came out of the shells while baking. It still tasted great but didn't give the presentation I was looking for. The fontina sauce is terrific and easy to make, and I will use it again on other pasta. This is a very rich meal so go easy!

I couldn't find swiss chard so I used spinach; it was great. I rolled the extra shells in wax paper to freeze them. We'll see how that turns out. Great recipe!

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Love this recipe, but had a dramatic improvement by adding a little italian sausage removed from the casing.

Give it a shot!

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This was my first time making Manicotti. It was a little difficult to make but very delicious. I used broccoli in lieu of swiss chard. It was very tasty. My family truly enjoyed it. Will make it again!

Anonymous

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I'm always looking for new uses of Swiss Chard from my garden. This was great! I changed the recipe to be lower in fat by substituting a whole beaten egg for the mozarella in the filling. Instead of the hassle of a piping bag, I used jumbo shells, using about two tablespoons of filling per shell, and folded the edges so they met. Then, turned them seam side down into a greased baking pan. I used a good quality jarred marinara sauce over them and baked per the original recipe. They were fabulous. It made about 22 stuffed shells.
A gardening hint: if you don't want to spend the $ on Swiss Chard in the store but have a flower bed, plant "Bright Lights" variety chard in with your flowers. The stems and veins are ruby red, pink, yellow and white. I planted the seed in April and it's still growing strong. Harvest the outside leaves--not the whole plant.

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Not a simple or quick recipie but well worth it; good amount of leftovers that taste just as good as the first time.
A bit oily because of the cheese, and I'd recommend lightening up on the moisture in the mix, but still delicious!

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I Tivo every episdode of Giada's show and I have used the Pasta for all Seasons episode over and over. I am not a pea lover but I loved this. The fontina fonduta was the perfect creamy balance with the bite of the swiss chard. I had my family over and said I was trying a new recipe. Everyone loved it! Thank goodness I doubled it. Yo will not be disappointed with this fab dish.

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I'll leave you wanting it again very soon!!!

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The Swiss chard and basil, along with the combination of cheeses, gives this dish an elegant aroma and rich flavor. It was fairly easy to make, and I think it tasted even better as leftovers!

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I thought these were delicious! They were a big hit. My daughter-in-law substituted spinach for the swiss chard and loved them just as much. Instead of stuffing the manicotti shells which I find to be difficult to stuff without tearing them, I used egg roll skins. These were much easier to use and tasted just as great. I just used about 2 tablespoons of filling for each egg roll skin and rolled them up and proceeded with the recipe as shown.