Swiss Chard and Ricotta Stuffed Shells

Ingredients

• Mozzarella cheese - 1 cup, shredded
• Tomato sauce - 2 cups
• Salt and pepper - To taste
• Fresh parsley - 1/4 cup, chopped
• Fresh basil - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Egg - 1
• Parmesan cheese - 1 cup, grated
• Ricotta cheese - 2 cups
• Swiss chard - 1 bunch, stems removed and leaves chopped
• Jumbo pasta shells - 24 shells

Instructions

1. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. In a large skillet, heat some olive oil over medium heat. Add the Swiss chard and cook until wilted, about 5 minutes. Remove from heat and let cool.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix well.
4. Add the cooked Swiss chard to the ricotta mixture and stir until well combined.
5. Preheat the oven to 375°F (190°C).
6. Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. Stuff each cooked pasta shell with the Swiss chard and ricotta mixture and place them in the baking dish.
8. Pour the remaining tomato sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Serve hot and enjoy!