Summer Veggie Manicotti

Thanks to our "farm", Vermont Valley, and to the boys' taste for manicotti noodles (both of them!) we had a great meal tonight:

Summer Veggie Manicotti

Boil water for manicotti noddles and cook according to directions (I used two boxes, plus one row from a third box). Save 5 cooked noodles for boys to stuff with just cheese.

1 Tbsp olive oil (it was probably less than that because I ran the bottle dry)
1-1 1/2 C chopped onion
1/2 kibassa or other sausage, cut into small pieces
2 red peppers, chopped
1 bunch swiss chard (or other dark green leafy veggie)

Heat oil & add onion. Cook 3-5 minutes. Add sausage, cook a bit, then peppers, cook a bit, and last the greens. Cover for 3 min or until greens are wilted (add just a little water for steaming). Remove from heat.

Mix together:
1/2 package shredded mozzarella (1 C)
1/2 C Parmesan cheese
1 package ricotta cheese

After rinsing cooked noodles, remove to a plate or cutting board to dry slightly. Stuff noddles with cheese mixture (I opened the sides, stuffed, then rolled back up and put in the baking dish seam-side-down). Pour veggie mixture on top. Top with sauce of your choosing and remaining mozzarella (about a cup).

Bake 25-30 min at 350, turning up to 375 for last 5 minutes.