Ingredients

The following ingredients have 4 Servings
  • 10 ounces ziti
  • 1 lb Swiss chard
  • 1/4 cup olive oil
  • 1 cup onion (chopped)
  • 6 cloves garlic (very finely chopped)
  • Salt and freshly ground black pepper
  • 1 package (9 ounces frozen artichoke hearts, thawed)
  • 1 cup finely shredded mozzarella cheese

Instruction

  • Wash and dry the Swiss chard, then remove the stems and chop them into 1-inch pieces. Set aside. Stack the leaves and cut them into 1-inch strips. Set aside separate from the stems. If necessary, cut your artichokes into bite-sized pieces and set aside.
  • Put a large pot of salted water on to boil for the ziti. Preheat the oven to 350°F and butter a 2-1/2 quart casserole dish.
  • Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic and continue cooking until the mixture is just beginning to develop a golden color, then add the chard stems. Sauté for 2 minutes, then add the Swiss chard, a handful at a time, tossing to coat with the oil until wilted. Season to taste with salt and pepper, then add the artichokes and combine well.
  • Cook the ziti according to package directions. Drain, reserving 2 tablespoons of the cooking water. Add the ziti and reserved water to the chard mixture and toss to combine. Spread half of the pasta mixture in the bottom of the prepared casserole, sprinkle with 1/2 cup of the cheese and repeat with remaining pasta and cheese.
  • Bake, uncovered, for 20 to 25 minutes, until the cheese is bubbly and browned.