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1
Preheat the oven to 400F.
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2
Grease a 13x9-inch glass baking dish liberally with butter.
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3
Bring a large pot of salted water to a boil over high heat.
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4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes.
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5
Drain the pasta and rinse with cold water.
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6
Set aside.
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7
Using kitchen scissors or a knife, remove the Swiss chard stems.
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8
Chop the leaves into 1-inch pieces.
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9
In a large nonstick skillet, heat the olive oil over medium-high heat.
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10
Add the onion and cook until soft, 5 to 7 minutes.
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11
Add the garlic and cook 1 minute longer, then add the chard and cook, stirring constantly, until wilted, about 2 minutes.
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12
Allow the mixture to cool slightly.
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13
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor.
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14
Add the cooled chard mixture and blend until smooth.
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15
Spoon the mixture into the prepared pastry bag and stuff each manicotti shell with the filling.
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16
Place the stuffed manicotti in the prepared baking dish.
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17
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat.
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18
Reduce the heat to low.
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19
Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth.
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20
Remove the pan from the heat.
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21
Stir in the Parmesan cheese and basil.
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22
Pour the sauce over the stuffed manicotti and sprinkle with the 1 1/2 cups mozzarella cheese.
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23
Bake for 30 to 35 minutes, until the top is golden.
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24
Let the baked manicotti stand for 5 minutes before serving.
