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Sweet Corn and Swiss Chard Stuffed Shells.

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Ingredients
  

  • Box of large pasta shells
  • 1/2 stick of butter
  • 5 ears of corn steamed and cut
  • 4 cups of chopped chard I used rainbow
  • 2 cups of ricotta cheese
  • 1/4 cup of parmesan cheese
  • 1/4 tsp each of oregano onion powder, garlic powder, black pepper, red pepper flakes and Salt for Life - combine to make spice mixture.
  • Juice of one lemon
  • Olive oil
  • Mozzarella shredded (optional)

Instructions
 

  • Boil water and cook shells until al dente. Drain and set aside to cool on a rimmed baking sheet.
  • In a large pan, melt butter and sauté corn and chard for 5-7 minutes, set aside to cool.
  • While that is cooking, in a large bowl combine oregano, onion powder, garlic powder, black pepper, red pepper flakes and Salt for Life - combine to make spice mixture. Fold in parmesan and ricotta cheeses.
  • Mix cooled corn and chard mixture into the seasoned ricotta.
  • Scoop ricotta mixture into each shell, filling completely.
  • Line the shells in the baking sheet side by side and drizzle with olive oil and lemon juice (optional, add shredded mozzarella to top).
  • Bake in a 350 degree oven for 17-20 minutes until the cheese is melted and bubbling.
  • Top with more olive oil if desired before serving.