- 1 teaspoon salt
- 5 cups water
- 1/2 (16 ounce) package fusilli pasta
- 1 1/2 bunches Swiss chard, leaves sliced, stems reserved
- 1 tablespoon chicken bouillon granules
- 2 (3.5 ounce) links Italian sausage
- 1 tablespoon butter
- 1/8 teaspoon red pepper flakes
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 tomato, chopped
- salt and ground black pepper to taste
- 1 (6 ounce) container crumbled feta cheese
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
05/03/2018
recipepes.com
Swiss Chard, Sausage, Pasta, and Bean Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
