Swiss Chard and Sweet Pea Manicotti

with modifications, courtesy of:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/swiss-chard-and-sweet-pea-manicotti-winter-recipe/index.html
Ingredients

• Butter, for greasing the pan
• 12 manicotti or cannelloni pasta shells
• Filling
• 1 head (about 12 ounces) red or white Swiss chard
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
  
• 1 (15-ounce) container whole milk ricotta cheese
• 3/4 cup frozen petite peas, thawed
• 1 cup shredded mozzarella (4 ounces)
• 3/4 cup grated Parmesan (2 ounces)
• 1/4 cup chopped fresh basil leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoons freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

This recipe called for a homemade white sauce -- I created a much simpler one with a jar of red sauce, cream cheese, and mozzerella, because the manicotti is time consuming enough on its own.

Pour the sauce over the stuffed manicotti and sprinkle with mozzarella cheese. Bake for 30-35 minutes until the top is golden brown. Cook for 5 minutes before serving.