Baked Lasagnette with Shrimp, Swiss Chard and Ricotta

By bakers_delight85

Ingredients

• 3/4 pound lasagnette pasta
• 1 3/4 pounds Swiss chard, heavy stems removed, washed and cut into strips
• 5 Tbsp. extra virgin olive oil
• 4 large garlic cloves, finely chopped
• 6 Tbsp. finely chopped fresh parsley
• Salt and freshly ground black pepper
• 1 1/2 pounds pounds large shrimp, peeled
• 12 ounces ricotta cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F. Generously oil a 12 x 9 x 2-inch baking casserole.
Bring a large pot of abundantly salted water to a vigorous boil. Add the lasagnette and boil until half-cooked (follow the package instructions), then add the Swiss chard and cook until the lasagnette are al dente. Drain well.
In a large skillet, heat 3 Tbsp. of olive oil over medium heat with half of the garlic and half of the parsley until sizzling. Add the lasagnette and Swish chard, season with salt and pepper and mix well. Transfer to the casserole.
Place the shrimp in a medium skillet with the remaining 2 Tbsp. of olive oil and the remaining garlic and parsley. Turn the heat to high and cook, stirring, until the shrimp have turned red or orange, 4 to 5 minutes.
Transfer the shrimp to the casserole and mix slightly with the pasta. Push pieces of ricotta down into the pasta. Bake until the top is very slightly browned, about 20 minutes. Serve hot.