Ham & Chard Stuffed Shells Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced ham and sauté until lightly browned.
• STEP 3.Add chopped Swiss chard to the skillet and cook until wilted. Remove from heat and let cool slightly.
• STEP 4.In a mixing bowl, combine the cooked ham and Swiss chard mixture with ricotta cheese, Parmesan, salt, and pepper.
• STEP 5.Stuff each cooked pasta shell with the filling mixture and place them in a baking dish.
• STEP 6.Pour tomato sauce over the stuffed shells, covering them completely.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is melted and golden.
• STEP 8.Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 9.Serve the Ham & Chard Stuffed Shells with a side salad and garlic bread for a complete meal.

Cooking Tips

• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• You can substitute Swiss chard with spinach or kale if desired.
• Feel free to add additional seasonings or herbs to the filling mixture, such as garlic powder or Italian seasoning.
• Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the shells in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.

Storage and Serving

• Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the shells in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• Serve the Ham & Chard Stuffed Shells with a side salad and garlic bread for a complete meal.