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Rainbow Chard and Ricotta Pasta Bake

Rainbow Chard and Ricotta Pasta Bake

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Servings: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

1 small bunch rainbow chard, stemmed, leaves finely chopped (about 4-1/2 cups)
1 Tbsp. extra-virgin olive oil
1 garlic clove, minced
1/2 tsp. salt
10 oz. dry penne pasta
1 (28-oz.) can crushed tomatoes
2 cups half-and-half
3/4 cup grated Parmesan cheese
1 cup ricotta cheese
1/4 cup basil leaves, sliced thin

directions:

1. Place racks in center and uppermost part of oven and heat to 400 degrees.
2. Combine rainbow chard, 1 tablespoon oil, garlic, and 1/4 teaspoon salt in a large bowl and massage with hands until softened, about 20 seconds. Add pasta, tomatoes, half-and-half, 1/2 cup Parmesan, and remaining 1/4 teaspoon salt and toss to combine.
3. Transfer mixture to a greased 9x13" baking dish and cover with a double layer of foil, crimping tightly around edges to seal. Place dish on center rack and bake until pasta is tender and liquid is absorbed, 45 to 50 minutes.
4. Remove from oven and carefully remove foil. Spoon ricotta over pasta in large dollops and sprinkle evenly with remaining 1/4 cup Parmesan. Place baking dish on uppermost rack and broil until ricotta begins to brown, 2 to 3 minutes. Sprinkle with basil and serve.
Source: Hannaford fresh Magazine, September - October 2017

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Quantity Ingredients coupon
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1 small bunch rainbow chard, stemmed, leaves finely chopped (about 4-1/2 cups)  
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1 Tbsp. extra-virgin olive oil  
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1 garlic clove, minced  
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1/2 tsp. salt  
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10 oz. dry penne pasta  
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1 (28-oz.) can crushed tomatoes  
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2 cups half-and-half  
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3/4 cup grated Parmesan cheese  
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1 cup ricotta cheese  
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1/4 cup basil leaves, sliced thin  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 460 kcal (23%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 10 g (50%)
Cholesterol 50 mg (16%)
Sodium 790 mg (32%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 5 g (20%)
Protein 22 g (36%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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