Day 358: Swiss Chard Manicotti

Happy Meatless Monday!!!  I planned another special Italian (meatless) meal for Randy's week of "birthday" meals.  It was almost for nothing since Randy had a late site visit today and would have to go right to his second job afterward.  Luckily he decided to come home during the late afternoon in the time he had between site visits and we had an early supper.  I'm so glad we did that because not only did Randy LOVE the meal and not stop talking about it, but it was so nice to have all of our evening routines over and done with by 6 pm!  As of 6:01 the dishes were done, the kids were bathed, the kitchen was clean, and the kids and I were sitting in the living room watching "Peter Rabbit."  If only all nights could be that easy...

While this meal has no meat in it, it is VERY hearty and flavorful.  And if you're looking for a new way to get green veggies into your kids, just try coating them with 2 pounds of cheese! :)  Try this amazing recipe.  Trust me, you'll love it!

Swiss Chard & Pea Manicotti (Giada De Laurentiis)
1 box of manicotti (usually 12-14 pasta shells)
1 bunch of Swiss chard (green or red--I used red), stems removed and chopped
olive oil

1 onion, diced
1 garlic clove, minced
15 oz ricotta cheese
3/4 cup frozen peas, thawed
4 oz mozzarella cheese, shredded
2 oz parmesan cheese, grated
1/4 cup chopped basil
salt, pepper
Fontina Sauce:
3/4 cup whole milk
1/2 cup heavy cream
6 oz grated fontina cheese
2 TB grated parmesan cheese
2 TB chopped basil
6 oz shredded mozzarella cheese

Cook the pasta in boiling, salted water for 6 to 8 minutes.  Drain in a colander and rinse with cold water.  Preheat the oven to 400*. 
In a large skillet, heat the olive oil over medium heat and add the onion.  Cook for a few minutes, until soft.  Add the garlic and cook 1 minute more.  Then add the Swiss chard and cook for a few minutes until wilted.  Cool slightly.
In a food processor, combine the ricotta, peas, mozzarella, parmesan, basil, salt, and pepper.  Add the Swiss chard mixture.  Pulse until smooth.  Place the filling in a large Ziploc bag and snip off the corner.  Pipe the filling into each manicotti and place in a 13 x 9 inch baking pan. 
In a saucepan over medium heat, bring the milk and heavy cream to a simmer.  Add the shredded fontina cheese and whisk slowly until smooth.  Add the parmesan and basil and slowly incorporate until smooth.  Pour the sauce over the manicotti.  Top everything with the shredded mozzarella.  Bake for about 30 minutes, or until the cheese is golden brown and bubbling.
I served it with an arugula salad: arugula, shaved pecorino cheese, freshly cracked pepper, and balsamic vinaigrette.  It added a fresh touch and the acid helped cut through all the cheese of the manicotti dish.  Delicious!