Swiss Chard and Sweet Pea Manicotti (Winter)

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This is an excellant dish, very filling, just need a salad and tastes delicious. Took some of it to work and everyone loved it. Will definitely make this dish again.

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I made this for my family the other night. My 1 year old ate it right up too! It was delicious! It was a simple recipe, so tasty and good. And easy to make. I didn't put as much fontina cheese in it, as it was super expensive it my local grocery market. (Note:it was the REAL imported stuff from Italy. BUT the amount I did put in truly gave it a pungent cheese flavor that I love.(0.16 oz just a sliver Man was it scrumptious. I cant wait to make it again. This one is a keeper! Thanks Giada!

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I know people refer to chard as a winter green...however in the mid-west, the chard in my garden is beautiful right now, in July. So when I saw this recipe, I couldn't wait to try it. Let me be the first to say; don't wait for winter! This is absolutely wonderful and company worthy. Enjoy.

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Delicious, filling and tastes YUMMY!!! Somewhat of a process to prepare, but worth it.

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This is a very rich and fattening manicotti recipe, but, to be honest, it's worth every calorie! The chard adds some very nice flavor and fontina fonduta sauce is nothing less than decadent!

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Was my first time making manicotti and eating swiss chard. To save time, I used a good quality prepared alfredo sauce (not the jar kind instead of the fonduta sauce. I reserved some sauteed chard-pea-onion to layer on top of the sauce (I liked the texture and color it added and I also used packaged Italian cheese blend and more mozzarella than the recipe called for to top it all off. It came out creamy, cheesy and chewy. I'll definitely make this again, and use swiss chard (when on sale again too. But because of the cost of ingredients (chard $4, all cheeses $12, pasta $2, sauce $4, basil $4, etc., I may change some things around to make it less expensive. This tasted better than any stuffed pasta I've had at Italian restaurants.

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This was fantastic! After I saw the fonduta sauce, however, I didn't want to make it. It was way too fatty. I prepared the manicotti as instructed, but I replaced the fonduta sauce with a homemade red sauce followed by the mozzarella and it was perfect! (I did add more mozz. I will definitely make this again!!

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I made this for my husband and he loved it so much he wants me to make this once every week. Thank you G. Love your recipes and great taste in food. Adriana