
How To Make Swiss Chard, Sausage, Pasta, and Bean Casserole
This bean casserole is oozing with flavors and texture from the Swiss chard for an earthy flavor, sausages providing a smoky taste, and pasta.
Serves:
Ingredients
- 1tspsalt
- 5cupswater
- 16ozfusilli pasta,(½ pkg)
- 1½bunchesswiss chard,leaves sliced, stems reserved
- 1tbspchicken bouillon granules
- 3.5ozItalian sausage,(2 links)
- 1tbspbutter
- â…›tspred pepper flakes
- 1onion,chopped
- 3clovesgarlic,crushed
- 2tbspbalsamic vinegar
- 15ozkidney beans,(1 can), rinsed and drained
- 1tomato,chopped
- salt and ground black pepper,to taste
- 6ozcrumbled feta cheese,(1 container)
Instructions
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Preheat the oven to 375 degrees F.
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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.
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Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until the pasta has cooked through but is still slightly firm about 6 more minutes.
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Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
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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.
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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.
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Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
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Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
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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.
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Transfer pasta mixture to a large baking dish.
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Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
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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.
Nutrition
- Calories:Â 1125.24kcal
- Fat:Â 23.62g
- Saturated Fat:Â 11.67g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 6.83g
- Polyunsaturated Fat:Â 2.94g
- Carbohydrates:Â 175.96g
- Fiber:Â 39.15g
- Sugar:Â 15.77g
- Protein:Â 59.01g
- Cholesterol:Â 64.53mg
- Sodium:Â 2597.46mg
- Calcium:Â 665.25mg
- Potassium:Â 3740.62mg
- Iron:Â 19.51mg
- Vitamin A: 1477.75µg
- Vitamin C:Â 148.43mg
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