This Swiss Chard Pasta Bake is a comforting blend of earthy greens, creamy cheese, and al dente pasta. The vibrant chard adds a fresh, slightly peppery bite, while the golden, bubbly cheese topping offers a satisfying crunch. In just 55 minutes, you’ll have a dish that’s both hearty and wholesome, perfect for a cozy weeknight dinner or a weekend gathering.
The layers of flavor here are irresistible—garlic-infused sauce, tender pasta, and a hint of nutmeg for warmth. Each forkful delivers a mix of textures, from the silky sauce to the crisp breadcrumb crust. It’s a meal that feels indulgent yet nourishing, proving that comfort food can be both delicious and good for you.
What You’ll Need for Swiss Chard Pasta Bake?
- 1 pound Swiss chard (about 6 large leaves, stems removed)
- 12 oz penne pasta (brown rice pasta or any kind you prefer)
- ¾ cup asiago cheese (cut into small cubes, or substitute with any cheese you like)
- 2 cups tomato sauce (store-bought or homemade, see recipe below)
- ½ cup chopped fresh basil
- Shredded parmesan (optional, for topping)
- For the simple tomato sauce:
- 1 onion (diced)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove (minced)
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce (plain)
- ¼ cup white or red wine
- 2 teaspoons sugar
- Sea salt and fresh black pepper (to taste)
- Red pepper flakes (optional)
How to Make Swiss Chard Pasta Bake
- Preheat the oven to 350°F (175°C).
- Blanch the Swiss chard: Fill a large pot with salted water and bring to a boil. Prepare a bowl with ice and water. Drop the chard leaves into the boiling water for 1 minute, then transfer to the ice water to stop cooking and retain their vibrant color. Squeeze out excess water and chop.
- Cook the pasta: Reuse the same pot to cook the pasta according to package directions, but reduce the cooking time by 1-2 minutes since it will continue cooking in the oven. Drain and set aside.
- Make the tomato sauce: In a skillet over medium-high heat, sauté the onion in olive oil with a pinch of salt until translucent. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, tomato sauce, wine, and sugar. Reduce heat and simmer for 10-15 minutes, stirring occasionally. Season with salt, pepper, and red pepper flakes (if using).
- Combine the ingredients: In a large bowl, mix the cooked pasta, chopped chard, asiago cheese cubes, and tomato sauce until well combined.
- Assemble and bake: Pour the mixture into a 9×13-inch baking dish. Sprinkle shredded parmesan on top (optional) and drizzle with olive oil. Bake for 25-30 minutes. For a golden, bubbly top, broil for the last 1-2 minutes (watch closely to avoid burning).
- Cool and garnish: Remove from the oven and let cool for 15 minutes. Sprinkle with fresh chopped basil before serving.
Creative Sauce and Topping Ideas
Switch up the flavor profile by using a creamy Alfredo sauce or a spicy arrabbiata sauce instead of the classic tomato base. For toppings, try a mix of mozzarella and cheddar for extra gooeyness, or add a sprinkle of breadcrumbs for a crunchy finish. Pro tip: A drizzle of balsamic glaze before serving adds a tangy twist!
Perfect Pairings for Serving
This Swiss Chard Pasta Bake pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a lighter option, serve it alongside roasted vegetables like zucchini or bell peppers. Don’t forget a glass of white wine to complement the dish!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a bit of water or extra tomato sauce over the pasta to keep it moist, then warm it in the oven at 350°F for 10-15 minutes. Microwave tip: Cover with a damp paper towel to prevent drying out.
Quick Time-Saving Hacks
Save time by using pre-washed Swiss chard and store-bought tomato sauce. You can also prep the chard and sauce a day ahead and store them separately in the fridge. Bonus: Use a food processor to quickly dice the onion and mince the garlic!
Recipe Variations to Try
For a vegetarian twist, add roasted mushrooms or spinach to the mix. If you’re a meat lover, toss in cooked Italian sausage or shredded chicken. Gluten-free? Stick with brown rice pasta or try chickpea pasta for a protein boost.
Swiss Chard Pasta Bake
Ingredients
Main Ingredients
- 1 pound Swiss chard (about 6 large leaves), stems removed
- 12 oz penne pasta (I used brown rice pasta, but you could use any kind)
- ¾ cup asiago cheese cut into small cubes (or any cheese you like)
- 2 cups tomato sauce, any kind you like or see recipe below
- ½ cup chopped fresh basil
- Shredded parmesan to go on top (optional)
For the simple tomato sauce
- 1 onion, diced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce (plain)
- ¼ cup white or red wine
- 2 teaspoons sugar
- Sea salt and fresh black pepper
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 350 degrees.
- Fill a large pot with salted water and bring to a boil. Fill another bowl with ice and a bit of water.
- Drop chard leaves in boiling water for about 1 minute, remove and drop in ice water to stop the cooking process so your chard keeps its vibrant green color.
- Re-using the same pot, cook pasta according to package directions, cutting the time a minute or two short since the pasta will continue cooking while it bakes.
- Meanwhile, make the tomato sauce: Over medium-high heat, sauté the onion in the olive oil. Add a few pinches of salt.
- Add the garlic. When onions are translucent, add the diced tomatoes, tomato sauce, wine, and sugar.
- Reduce the heat. Simmer for 10 or 15 minutes, stirring occasionally. Add more salt & pepper to taste (only if needed). Add the red pepper flakes, if using.
- Remove the chard from ice water, squeeze out excess water, and chop.
- In a large bowl, mix the cooked pasta, chard, cheese cubes, and tomato sauce.
- Pour the mixture in a 9×13 pan. Sprinkle shredded parmesan cheese on top (if you like), and/or a drizzle of olive oil.
- Bake for 25-30 minutes. Broil for the last 1-2 minutes if you would like the cheese topping more brown and bubbling. (Note, if you’re not putting cheese on top, watch it more closely because it will dry out faster). Even without cheese on top, I prefer a bit of a crunchy crust. If you don’t, cook it less.
- Remove from the oven and let cool for 15 minutes. Sprinkle with fresh chopped basil.