Region: Italy
Category: Pasta-Baked
Season: Spring
Difficulty: Easy but labor intensive
Lasagnette is a flat pasta about a 3/4 inch wide with one crinkly edge.  (3)LO.jpg)
It is a popular pasta in the cooking of the south of Italy. It’s also a great pasta for an earthy dish like this. The mixing of cheese and seafood is not common in Italy, excepting a few dish in the south and in the Veneto.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
3/4 pound lasagnette
1 3/4 pound Swiss chard, heavy stems removed, washed, cut into strips
5 1/2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
6 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1 1/2 pounds jumbo shrimp, shelled
3/4 pound fresh ricotta cheese
1. Preheat the oven to 350ºF.
2. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until half-cooked, then add the Swiss chard and cook until the pasta is al dente. Drain without rinsing.
3. In a large skillet, heat 3 tablespoons olive oil over medium heat with half the garlic and half the parsley until sizzling. Pour in the pasta and Swiss chard, season with salt and pepper, and mix well. Transfer to a 12 x 9 x 2-inch baking casserole oiled with 1/2 tablespoon olive oil.
4. Place the shrimp in a medium-size skillet with 2 tablespoons olive oil, and the remaining garlic and parsley. Turn the heat to high and cook until the shrimp has turned red or orange, stirring, 4 to 5 minutes. Transfer to the casserole and mix slightly with the pasta. Push the pieces of ricotta down into the pasta. Bake until the top is very slightly browned, about 30 minutes. Serve hot.
Variation:
Note:
Posted: 12/27/2006