Baked Goat Cheese and Swiss Chard Pasta

Adapted fromĀ The Kitchn

This baked pasta dish is full of flavor as well as nutrients. It was easily picked apart and eaten in components by my children.

  • 1 large bunch Swiss chard, washed and drained
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 24 oz. can diced plum tomatoes, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 pound short pasta
  • 4 oz. goat cheese, crumbled
  • 1/2 cup chopped kalamata olives
  • 3 tablespoons capers
  • 1/4 cup Parmesan cheese
  • Preheat oven to 375 degrees F.
  • Roughly chop the swiss chard into large chunky pieces. Heat the olive oil in a large skillet, then add the onion and cook until just slightly softened. Add the garlic and stir for another minute. Add the tomatoes and the Swiss chard. There will most likely be a lot of Swiss chard for the skillet, but be patient and allow it to begin wilting. Do not overcook it here. After about 5 minutes, the chard will be nicely wilted. Remove it from the heat immediately, then add salt, pepper and crushed red pepper. Stir to combine then set aside.
  • Meanwhile, cook pasta to al dente in a pot of generously salted water. Drain completely before proceeding.
  • Add the goat cheese, olives and capers to the tomato and chard mixture, then add the cooked pasta and toss until evenly distributed. Transfer to a baking dish and top with the Parmesan cheese.
  • Bake on the middle rack of the oven for 15 minutes, or until the top is golden and pasta is heated through.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

2 responses to “Baked Goat Cheese and Swiss Chard Pasta”

  1. Camille Warmington says:

    This recipe is awesome! The chard looked a little peckish so I subbed spinach and threw in a few chopped reconstituted sundried tomatoes. Kalamata olives make the dish!

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