Swiss Chard and Sweet Pea Manicotti (Winter) - PCOS-Friendly Recipe
This Swiss Chard and Sweet Pea Manicotti (Winter) is a PCOS-friendly recipe.
Nutrition per Serving
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)
Instructions
- Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
- Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
- In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
- Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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Frequently Asked Questions
Yes, this Swiss Chard and Sweet Pea Manicotti (Winter) recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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