- 1 (12 ounce) box jumbo pasta shells
- 10 ounces Swiss chard
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons O Organics Extra Virgin Olive Oil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15 ounce) container Lucerne® Part Skim Ricotta Cheese
- 1/2 cup Safeway Grated Parmesan Cheese
- 1 (25 ounce) jar O Organics Marinara Sauce
- 1 (6 ounce) bag O Organics Shredded Mozzarella Cheese
- Preheat oven to 375 degrees F. Cook pasta according to package directions. Drain, then rinse with cold water.
- Meanwhile, prepare the filling: Remove chard stems; finely chop and set aside. Cut leaves crosswise into strips and set aside.
- In a medium frying pan, cook onion and garlic in olive oil over medium heat until translucent, stirring often, about 5 minutes. Add chard stems and stir often until softened, about 2 minutes more. Increase heat to medium-high and add chard leaves (pan will be full). Stir often until all leaves are wilted and water evaporates, about 5 minutes. Season with salt and pepper.
- In a medium bowl, stir ricotta, half the Parmesan, and chard mixture to combine. Spread 1 cup marinara on bottom of a 9- by 13-inch baking dish. Fill each pasta shell with 1 tablespoon. chard mixture and arrange in a single layer in baking dish. Top with the remaining marinara, mozzarella, and remaining parmesan.
- Bake until cheese melts and shells are heated through, about 25 minutes.