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Preheat oven to 375°F. Remove and discard thick stems from Swiss chard; coarsely chop. In a large Dutch oven cook garlic in hot oil 30 seconds over medium heat. Add Swiss chard in batches. Cook 2 minutes or until all the chard is slightly wilted. Sprinkle with 1/2 teaspoonof the salt and the nutmeg; set aside.
Cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.
For filling, in a medium bowl whisk together goat cheese, milk, egg, chives, and remaining 1/2 teaspoon salt until well-combined.
Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with one-fourth of the filling. Top with one-fourth of the Swiss chard mixture. Top with one-fourth of the cherry tomatoes and one-fourth of the walnuts. Repeat layers. Sprinkle top with Parmesan cheese. Cover with a piece of parchment paper brushed with olive oil, coated side down; seal tightly with foil.
Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden and mixture is bubbly. Let stand 20 minutes before serving.