Since I wasn’t home to cook this past week, this week will feature a double serving starting with my first foray into swiss chard. My intention is to give green kohlrabi a try next. We’ll see how that goes.
Baked Swiss Chard & Spaghetti
3.5 cups chopped swiss chard
1/4 cup chopped Viadlia onion
14 oz diced tomatoes
8 oz canned tomato sauce or paste
1/2 lb spaghetti
1 cup shredded mozzarella cheese
Garlic powder
Salt
Pepper
Clove
Olive Oil
Using a large frying pan, set chopped onions to brown. Once those are started place swiss chard in a saucepan with just enough water to be even with their level. Bring to a boil and cook for 3 minutes.
Pour contents of the saucepan into the frying pan with the onions (being careful not to splash yourself). Add tomatoes & canned tomato sauce or paste. Mix together along a dash of clove, salt, fresh ground pepper and a tsp or so of garlic. Simmer for 10-15 minutes.
I made my sauce the night before and refrigerated it to give the flavors more time to mingle, but you can also just proceed.
Partially cook your spaghetti noodles. I boiled them for about 5 minutes to be a little on the hard side of al dente, but I don’t like my noodles too soft.
Drain noodles and pour into an 8×8 pan along with sauce. Mix together well and top with shredded cheese.
Bake at 375 for 1/2 an hour or until cheese is beginning to brown.
Something Magic 
Jul 19, 2011 @ 09:21:33
This looks unbelievably good. I’m a big fan of Swiss chard, and I have been wanting to make baked pasta for a long time. I’ll keep this recipe in mind once it cools down to the point where I can actually turn on my oven.
Jul 19, 2011 @ 23:59:11
Thank you, Matt! I’m a night owl, which is fortuitous for my oven since the temperature is a bit more amenable for baking in the late night hours ;)