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Chard Rigatoni and Cheese

Chard Rigatoni and Cheese Fresh chard and basil from the garden make this a delightful, easy dish.

Serves 4.


Pasta Dish:

  • 2 c cooked rigatoni or other medium pasta (al dente)
  • 2 Tbsp butter
  • 1 small onion, minced
  • 1/8 tsp red pepper flakes
  • 1 Tbsp all purpose flour
  • 1/8 tsp salt
  • dash black pepper
  • dash paprika
  • 1/2 c water
  • 1 c buttermilk
  • 6 0z Colby/Jack cheese, diced
  • 2 Tbsp Parmesan/Romano cheese blend, grated
  • 2-3 c green Swiss chard, finely chopped
  • 1/2 Tbsp fresh parsley, minced
  • 1/2 Tbsp fresh basil, minced


  • 2 Tbsp butter, melted
  • 1/2 c plain whole wheat dry bread crumbs
  • 2 Tbsp Parmesan/Romano cheese blend, grated
  • dash salt and pepper


  1. Preheat oven to 350 degrees F and lighly butter an 8 x 8 x 2 inch baking dish.
  2. In a medium saucepan, melt the butter on medium heat and saute the onion 2 minutes.
  3. Add the red pepper, flour, salt and pepper and stir until blended.
  4. Pour in the water and buttermilk; stir until thick and bubbling at the edges.
  5. Stir in the Colby Jack and Parmesan/Romano cheeses. When the cheese has melted, add the cheese sauce to the cooked pasta.
  6. Fold in the chard, parsley and basil. Spoon into the prepared dish and submerge the chard in the pasta/sauce mixture.
  7. Mix the topping ingredients together and evenly over the dish. Bake 20-25 minutes, or until bubbling at edges.

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