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Baked Pasta with Cauliflower and Swiss Chard

Recipe photo courtesy of Julia Gartland

Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.

Source: Martha Stewart Living, November 2017
Total Time Prep Servings



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How would you rate this recipe?
  • christinahugen
    31 MAY, 2018
    I never leave reviews, but the reviews here didn't seem to follow the recipe very closely, so I thought we would post. We pretty much followed the recipe, with the exception that we didn't have fresh sage. I think we might add a little more flavor next time, like salt or pepper, or maybe bump up the herbs, but we really enjoyed it. It fed 3 adults and 4 elementary-aged kids with a little bit leftover. We're definitely making it again!
  • halfnelson79079
    15 APR, 2018
    I converted this to Vegan. Diaya now has, 'Swiss' slices, soy milk and margarine. Excellent!!!!raf I have shared this recipe and vegan. I will make this again!!!raf
  • MS10960963
    2 JAN, 2018
    I liked this. I pretty much stuck to the recipe but could only find red chard which left me with a pink casserole. I guess it was just a little bland, so I probably won’t make it again.
  • sporkovichlopez
    17 NOV, 2017
    Overly complicated for a baked pasta that did not use a white sauce. I changed it up by dispensing with the flour and sour cream and instead used half as much marscapone which thickens and is stable creating a creamy sauce. I also used half cup of Grana Padano as it melts into the sauce and there was no need to bake the pasta. You can bake it of course if you use the Gruyere.

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