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Ingredients

• Butter, for greasing the pan
• 12 manicotti or cannelloni pasta shells
• Filling
• 1 head (about 12 ounces) red or white Swiss chard
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 (15-ounce) container whole milk ricotta cheese
• 3/4 cup frozen petite peas, thawed
• 1 cup shredded mozzarella (4 ounces)
• 3/4 cup grated Parmesan (2 ounces)
• 1/4 cup chopped fresh basil leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoons freshly ground black pepper
• Fontina Fonduta Sauce
• 3/4 cup whole milk
• 1/2 cup heavy whipping cream
• 3 cups (6 ounces) fontina cheese, grated
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh basil leaves
• 1 1/2 cups (6 ounces) mozzarella, shredded
• Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)

Description

Food Network Invites You To Try This Swiss Chard And Sweet Pea Manicotti (Winter) Recipe From Giada De Laurentiis.

Food Network