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1
Begin heating a large pot of water for the chard and pasta.
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2
Meanwhile, make the tomato sauce.
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3
When its done, transfer to a large bowl, and stir in the goat cheese.
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4
Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
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5
Fill a bowl with ice water.
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6
When the water in the pot comes to a boil, salt generously and add the Swiss chard.
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7
Blanch for one to two minutes, then transfer to the ice water and drain.
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8
Squeeze out excess water, and chop fine.
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9
Add to the bowl with the tomato sauce.
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10
Taste and season with salt and pepper.
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11
(Alternatively, you can steam the greens, but youll need the water for the pasta in any case.)
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12
Bring the water back to a boil, and add the pasta.
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13
Cook the pasta for a minute less than the instructions on the package indicate.
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14
It should still be a little underdone, as it will finish cooking in the oven.
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15
Drain, and transfer to the bowl with the tomato sauce and chard.
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16
Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce.
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17
Transfer to the baking dish.
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18
Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
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19
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes.
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20
Remove from the heat, and let stand for 5 to 10 minutes before serving.
