Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
25
High
Nutrition per serving
Calories442.1 kcal (22%)
Total Fat20 g (29%)
Carbs48.9 g (19%)
Sugars3.9 g (4%)
Protein17.1 g (34%)
Sodium578.5 mg (29%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
kosher salt
to taste
black pepper
to taste
8 cupsswiss chard
coarsely chopped, rough stems removed
1 cupfresh dill
chopped
6scallions
trimmed and thinly sliced, whites and dark green parts separated
1 poundrigatoni
2 tablespoonsunsalted butter
4garlic cloves
peeled and thinly sliced
1 cupcream cheese
cut into 1/2-inch cubes
4 ouncesmozzarella
grated
4 ouncesfeta
crumbled
½ cupcottage cheese
or more
Instructions
Step 1
Bring a large pot of salted water to a boil. Heat oven to 450F.
Step 2
In a large bowl, toss the chard with the dill, scallion greens, 2 tsp salt, and black pepper. Massage the mixture together until the chard starts to wilt. Set aside.
Step 3
Cook the pasta for 2 minutes less than the package instructions. Drain and set aside, reserving 1 cup of the pasta cooking water.
Step 4
Return the pot to the stove and melt the 2 tbsp of butter in it over medium heat. Add in the scallion whites, garlic, and a pinch of salt. Saute until they are tender, about 4-5 minutes. Add in the cream cheese and hot pasta water, stirring until smooth. Add in the chard mixture, half the mozzarella, and half the feta. Stir until combined. Stir in the pasta. Season to taste with salt and black pepper.
Step 5
Transfer the pasta mixture to a 9x13-inch baking pan. Top with the remaining mozzarella and feta cheese. Bake for 10-15 minutes, until the sauce has thickened and the cheese on top has started to brown. Allow to rest for 5-10 minutes before serving.
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