Swiss Chard and Pasta Gratin
- 1 cup raw pasta shells (any type)
- 1 bunch swiss chard (sub some kale/beet greens)
- olive oil (for frying)
- 1 sm onion, finely chopped
- ¼ tsp dried basil
- handful good melting cheese
- bechamel sauce (white sauce)*
- Cook pasta in large pan of salted water until al dente
- wash chard well, shake and slice finely
- heat 1TBSP oil in frying pan, add onion, basil and saute 5 min
- add chard in batches until wilted and reduced in volume (if you have a wok you can do the lot at once)
- put cooked chard in bowl and set aside
- preheat oven to 350F, lightly grease medium-sized shallow gratin dish
- add pasta to chard, mix well
- season well, transfer to dish, add bechamel sauce, sprinkle with cheese and bake until warmed through and cheese has melted
- Hint: add oil as needed while cooking down chard
- Option:
- add breadcrumbs on top and broil--watching carefully--for a nice toasted topping
- *for white sauce (also great if you just add melted cheese to it and pour over veggies):
- melt 2TBSP butter in heavy saucepan on low heat
- remove from heat and add 2TBSP unbleached/spelt flour with a wooden spoon to form paste
- slowly add 2 cups whole milk, beating with whisk to remove lumps
- whisk to boil, turn off heat (don't scald milk)