Swiss Chard and White Bean Stuffed Shells

Ingredients

• Fresh basil - 1/4 cup, chopped
• Mozzarella cheese - 1 cup, shredded
• Marinara sauce - 2 cups
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Egg - 1
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• White beans - 1 can (15 oz), drained and rinsed
• Swiss chard - 1 bunch, stems removed and leaves chopped
• Jumbo pasta shells - 24 shells

Instructions

1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the Swiss chard to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked Swiss chard, white beans, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Stuff each cooked pasta shell with the Swiss chard and white bean mixture and place them in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese over the top.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh chopped basil before serving.