swiss chard rollatini

The long leaves of swiss chard actually make for really good vessels for enclosing ingredients, like in this rollatini, which would typically use pasta.

3/4 cup homemade tomato sauce
3 whole-wheat lasagna noodles
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
1 cup swiss chard, stems removed and finely chopped (about 1 leaf)
3/8 cup ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano, divided
1 egg, beaten
Fresh mozzarella cheese, thinly sliced

1. Preheat oven to 425°F. Coat bottom of a baking dish with a thin layer of tomato sauce and set aside.
2. Bring a large pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside.
3. In a medium sauté pan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and swiss chard and cook until swiss chard is wilted, about 5 minutes. Remove from heat and set aside to cool.
4. Meanwhile, in a medium bowl, combine ricotta cheese, half of Parmigiano-Reggiano and about 1/4 of egg (discard extra egg or save for later use). Season with salt and pepper. Stir in cooled swiss chard mixture until well combined. Place 1/3 of mixture on each noodle, spreading out from top to bottom, leaving 1/2-inch from top edge. Starting with end closest to you, gently roll up each noodle and place seam-side down in baking dish. Pour remaining tomato sauce over top of noodles, followed by sliced mozzarella cheese and remaining 2 tablespoons Parmigiano-Reggiano. Season with salt and pepper. Bake for 25-30 minutes, until cheese is melted and lightly golden brown.

Serves 1.