Best Swiss Chard Sausage Pasta And Bean Casserole Recipes

SAUSAGE AND SWISS CHARD PASTA

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.

RIGATONI WITH SWISS CHARD AND SAUSAGE

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.

PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS

Steps:

• Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
• While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
• In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
• Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
• To serve, divide among shallow bowls, and sprinkle with more cheese.
• Pine Nuts
• Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
• Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

SAUSAGE AND TALEGGIO CASSEROLE WITH SWISS CHARD

Steps:

• Preheat the oven to 350 degrees F.
• In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes.
• Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper.
• Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley.
• Turn off the heat and fold in the eggs. Season with salt and pepper.
• Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes.

SAUSAGE & SWISS CHARD LASAGNA

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.