Cheese & Sausage Stuffed Shells Recipe

Remove casings from sausages.
Crumble meat into a wide frying pan and cook over medium heat until brown; pour off pan drippings.
Beat egg into ricotta, then combine with sausage, Parmesan, salt, and parsley.
Following package directions, cook giant shells or manicotti in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
To prepare the Swiss chard sauce.
In a medium saucepan, heat olive oil on medium until hot. Add onion and garlic, and cook 6 to 8 minutes or until tender.
Add tomato paste; cook 1 minute, stirring.
Add tomatoes with their puree and 1/4 teaspoon salt; heat to boiling on medium-high. Stir in Swiss chard.
Reduce heat to medium-low and simmer, covered, 10 minutes.
Remove cover and cook 8 to 10 minutes longer or until chard is tender and sauce is thickened slightly, stirring occasionally. Take pan off the heat.
To assemble, stuff pasta shells with sausage-cheese mixture.
Spread half the Swiss chard sauce in an 8-inch-square baking dish.
Arrange pasta side by side in sauce.
Spoon remaining sauce over top.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Sprinkle with Parmesan before serving.