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1
In a large saucepan, combine the chard and water.
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2
Bring to a boil over high heat.
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3
Reduce the heat and simmer, covered, for 5 minutes, or until tender.
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4
Drain well in a colander.
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5
Let cool for about 10 minutes, or until easy to handle.
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6
Squeeze the chard dry.
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7
Transfer to a medium bowl.
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8
Meanwhile, cook the pasta using the package directions, omitting the salt.
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9
Dont overcook.
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10
Drain well in a colander.
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11
Cut a long piece of wax paper.
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12
Place the noodles in a single layer on the wax paper.
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13
Using paper towels, pat the noodles dry.
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14
Set aside.
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15
Preheat the oven to 375F.
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16
Lightly spray an 8-inch square glass baking dish and a piece of aluminum foil large enough to cover the dish with cooking spray.
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17
Set the dish and foil aside.
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18
Heat the oil in a medium nonstick skillet over medium-high heat, swirling to coat the bottom.
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19
Cook the onion for 2 minutes, or until almost soft, stirring frequently.
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20
Stir in the garlic.
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21
Cook for 1 minute, stirring constantly.
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22
Stir in the tomatoes, basil, and 1/8 teaspoon pepper.
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23
Bring to a boil.
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24
Reduce the heat and simmer for 5 minutes, or until the tomatoes are very soft, stirring occasionally.
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25
Stir the mozzarella, ricotta, and remaining 1/8 teaspoon pepper into the chard.
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26
Layer as follows in the baking dish: 1/2 cup tomato mixture; 3 noodles, trimmed to fit the dish; half the cheese mixture; 3/4 cup tomato mixture; 3 noodles, trimmed; remaining cheese mixture; remaining tomato mixture; and final 3 noodles, trimmed.
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27
Cover tightly with the aluminum foil with the sprayed side down.
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28
Bake for 25 minutes, or until the casserole is heated through.
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29
Sprinkle with the Parmesan.
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30
Bake, uncovered, for 5 minutes, or until the Parmesan melts.
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31
Let stand for 10 minutes to make cutting easier.
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32
Cut into 6 pieces.
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33
Using a wide spatula, transfer the pieces to plates.
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34
Chard with dark green leaves and red stems (red chard) may be more strongly flavored than chard that is lighter in color.
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35
Either works well in this recipe.
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36
(Per serving)
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37
Calories: 287
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38
Total fat: 6.5g
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39
Saturated: 2.0g
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40
Trans: 0.0g
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41
Polyunsaturated: 0.5g
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42
Monounsaturated: 2.5g
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43
Cholesterol: 18mg
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44
Sodium: 380mg
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45
Carbohydrates: 40g
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46
Fiber: 9g
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47
Sugars: 9g
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48
Protein: 17g
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49
Calcium: 325mg
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50
Potassium: 749mg
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51
2 starch
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52
2 vegetable
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53
1 1/2 lean meat
