RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
- Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
- Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.
Nutrition Facts : Calories 756 calorie, Fat 37 grams, Cholesterol 75 milligrams, Sodium 910 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Protein 28 grams
SAUSAGE & SWISS CHARD LASAGNA
Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens-it's such a tasty casserole they'll never know the Swiss chard is there! -Candace Morehouse, Show Low, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and garlic over medium heat 8-10 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Remove from pan with a slotted spoon. Remove drippings., Remove stems from Swiss chard; coarsely chop leaves. In same skillet, heat butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add 3/4 cup cheese, parsley, oregano, lemon zest, salt and pepper; stir until cheese is melted. Stir in Swiss chard leaves., Spread one-fourth of the cheese sauce into a greased 8-in. square baking dish. Layer with each of the following: two noodles, one-third of the meat mixture and one-fourth of the cheese sauce. Repeat layers twice. Sprinkle with remaining cheese., Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed, increasing covered time to 55-60 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-12 minutes longer or until bubbly.
Nutrition Facts : Calories 470 calories, Fat 31g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.
SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
SWISS CHARD LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
- Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
- Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.
SAUSAGE, CHARD, AND LEMON LASAGNA
A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
- Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
- Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
- Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
- Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.
SWISS CHARD LASAGNA WITH RICOTTA AND MUSHROOM
Provided by Melissa Clark
Categories Mushroom Pasta Bake Vegetarian High Fiber Dinner Buffet Ricotta Swiss Cheese Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For béchamel sauce:
- Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
- For swiss chard and mushroom layers:
- Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
- Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
- For lasagna:
- Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
- Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
- Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
SWISS CHARD & ITALIAN SAUSAGE LASAGNA
I'm always looking for different lasagnas...a break from the red sauce ones. This is from October 2008 Martha Stewart mag and it is really, really delish. This, of cours, has my tweaks in it...more cheese, light milk, etc. They show it in individual baking dishes, but I like to make it in one 9x13 pan...seems a little less precious and perfect and then people can easily go back for seconds!
Provided by Liza at Food.com
Categories One Dish Meal
Time 1h20m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Make the filling: heat oil in a large saute pan over med-high heat.
- Add sausage, crumble and cook til golden, 6 minutes.
- Transfer to paper-towel lined plate.
- Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes.
- Add chard and cook, til starts to wilt, 2 minutes.
- Add garlic, lemon zest, salt and pepper, cook 3 more minutes.
- Stir in lemon juice and remove from heat.
- Make bechamel: Melt butter in sauce pan over medium heat.
- Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes.
- Stir in flour and cook til a little golden, 2 minutes.
- Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese.
- Butter 9x13 pan.
- Spread about 1/2 cup of bechamel on bottom of plan.
- Put one layer of lasagna noodles.
- Top with half of the chard mixture.
- Then top with half of sausage mixture.
- Then 1/3 of shredded cheese.
- Then another 1/2-1 cup of the bechamel.
- Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel.
- Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese.
- Sprinkle sparingly another 1/2 cup of parmesan over top.
- Bake until golden browned and bubbly, about 30-35 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 566.1, Fat 38.6, SaturatedFat 20.8, Cholesterol 118.7, Sodium 2584.2, Carbohydrate 23.9, Fiber 3.2, Sugar 3.1, Protein 33.7
LASAGNA WITH COTTAGE CHEESE
A decadent, meaty lasagna that's a simplified version of a New York Time's recipe with more than 5,000 5-star reviews.
Provided by Marissa Stevens
Categories Main Course
Time 3h20m
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of olive oil in a large heavy Dutch oven or kettle over medium-low heat. Add onions, 1/2 of the garlic and pancetta; cook and stir 8 minutes, or until onions are translucent and pancetta is lightly browned. Season with kosher salt and pepper. Raise heat to medium-high and add the wine; cook until mostly evaporated, about 10 minutes. Add tomatoes along with their juice. Stir in warm water and tomato paste and bring to boil; reduce heat and simmer 30 minutes, stirring occasionally.
- While the sauce simmers, combine 1/4 cup of the pecorino Romano cheese, 1/4 cup of the chopped parsley, remaining minced garlic and 2 of the eggs in a large bowl. Add ground beef and season with kosher salt and pepper. Combine mixture with your hands until well blended.
- Heat remaining olive oil in a large skillet over medium-high heat. Add Italian sausage and crushed red pepper flakes; cook and stir until lightly browned. Transfer to clean bowl with a slotted spoon and pour off all but enough oil to coat the bottom. To the same skillet, add ground beef mixture (no need to wipe it out); cook and stir, breaking mixture up until lightly browned, but not quite cooked through. Add browned sausage to mixture in skillet and stir to combine; transfer to sauce. Stir sauce to combine and simmer 45 minutes, stirring occasionally.
- Once the sauce has simmered for 30 minutes, preheat the oven to 350˚F.
- In a large bowl, combine cottage cheese, remaining 2 eggs, remaining pecorino Romano cheese and parsley, and 1/2 of the mozzarella. Season mixture with kosher salt and pepper and thoroughly combine.
- Spoon a thick layer of sauce into a 9-by-12-inch lasagna pan and spread evenly. Cover with one layer of noodles. Spoon 1/4 of the remaining sauce evenly over noodles followed by 1/3 of the cottage cheese mixture. Repeat for 2 more layers. Top with a final layer of noodles, and cover with the remaining sauce. Bake 45 minutes. Sprinkle remaining mozzarella evenly over the top and bake 15 minutes more until cheese is melted. Let stand 15-30 minutes before serving.
Nutrition Facts : Calories 569 kcal, Carbohydrate 16 g, Protein 38 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 176 mg, Sodium 1188 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE
Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!
Provided by Katie
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
Nutrition Facts : Calories 580 calories, Carbohydrate 69.2 g, Cholesterol 63.5 mg, Fat 22.7 g, Fiber 10.7 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 2158.9 mg, Sugar 8.2 g
SWEET SAUSAGE WITH GARLIC SWISS CHARD
This recipe was developed one day when I was trying to put together a meal with just ingredients I had at home. Sweet sausage pairs so well with garlic Swiss Chard.
Provided by Jennifer Pullman
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- In a large saute pan cook sausage over medium high heat until fully cooked, about 3-5 minutes.
- Remove sausage from pan and keep warm.
- Turn down heat to medium.
- Add garlic to saute pan and cook for about 1 -2 minutes until tender.
- Next add in Swiss chard, cooking for 3-4 minutes until tender.
- Add butter and melt.
- Add wine, bring to a slow boil and let sauce cook for about 1-2 minutes.
- Add cooked pasta and toss to mix ingredients.
- Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 26.3 g, Protein 23.8 g, Fat 20.1 g, SaturatedFat 6.7 g, Cholesterol 84.4 mg, Sodium 463.8 mg, Fiber 1.3 g, Sugar 0.3 g, UnsaturatedFat 10.1 g
INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA
To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand for 15 minutes before slicing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.
- Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.
- Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.
- Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina.
- Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.
PASTA WITH SAUSAGE AND SWISS CHARD
I was looking for a recipe for Olive Garden's Zuppa Tuscano -- and blended several recipes to come up with this. Serve with green salad and bread.
Provided by Aunt Willie
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and add both types of sausage and onion. Cook over medium heat until sausage is done.
- Drain sausage and onion and wipe skillet of excess grease with some paper towels.
- Return skillet to burner with sausage/onion and add Swiss chard and garlic, reduce heat to medium-low and cover. Cook about 15 minutes, stirring occassionally, until Swiss chard is tender.
- In the meantime, cook pasta in salted boiling water and drain.
- Add cooked, drained pasta to skillet with sausage and Swiss chard.
- Add nutmeg and cream, stirring until heated through.
- Sprinkle with Parmesan cheese just before serving.
Nutrition Facts : Calories 476.9, Fat 22.7, SaturatedFat 10.7, Cholesterol 65.4, Sodium 880.8, Carbohydrate 54, Fiber 9, Sugar 3.4, Protein 17.9
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- Heat olive oil in a large frying pan over medium heat. Add rosemary sprigs and fry approx. 1 min or until fragrant. Add Italian sausage and fry until lightly browned. Remove and set aside. Add Swiss chard stems to the frying pan and season with salt and pepper. Sauté over medium heat until soft and beginning to brown, approx. 5 min. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions.
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- Reserve plenty of pasta water before draining it. Pour some pasta water into the frying pan to form a sauce. Add remaining white beans and let simmer briefly to thicken. Add Swiss chard leaves and cook until tender, then add the pasta and toss until well combined.
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