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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?
  • 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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