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GOAT CHEESE & CHARD PASTA CASSEROLE
What You Need
• 1 LARGE BUNCH CHARD
• 2 T OLIVE OIL
• 1 RED ONION ONION, CHOPPED
• 2 CLOVES GARLIC, MINCED
• 1 ½ CUPS CHOPPED WELL-DRAINED CANNED TOMATOES
• 1 BOX PASTA
• ¾ CUP CRUMBLED GOAT CHEESE
• ½ CUP CANNED KIDNEY BEANS, DRAINED AND RINSED
• 3 T CAPERS
• ¼ CUP GRATED PARMESAN
• FRESHLY GROUND PEPPER

RINSE THE CHARD, DRAIN VERY WELL & CHOP INTO CHUNKY PIECES. HEAT 2 T OF OIL IN A LARGE HEAVY SKILLET OVER MEDIUM HEAT. ADD THE ONION AND SAUTE UNTIL JUST SLIGHTLY TENDER. STIR IN THE GARLIC, ADD THE TOMATOES AND THEN THE CHARD. COOK FOR ABOUT 8 MINUTES OR UNTIL THE CHARD HAS JUST WILTED. BE CAREFUL NOT TO OVERCOOK; IT WILL HAVE THE OPPORTUNITY TO BAKE IN THE OVEN AS WELL. PREHEAT THE OVEN TO 375. BRING A MEDIUM POT OF WATER TO BOIL. COOK THE PASTA UNTIL AL DENTE. DRAIN AND SET ASIDE. REMOVE THE CHARD AND TOMATOES FROM THE HEAT AND STIR IN THE GOAT CHEESE, KIDNEY BEANS, CAPERS AND HALF THE AMOUNT OF PARMESAN. FOLD THE PASTA AND SEASON WITH SALT & PEPPER. POUR THE PASTA MIXTURE INTO A 1 OR 2 QUART CASSEROLE DISH AND SPRINKLE REMAINING PARMESAN ON TOP. BAKE UNTIL HEATED THROUGH ALL THE WAY, ABOUT 15 TO 18 MINUTES.


  

  
 
 
 
 
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