Pasta and Greens Torte

Pasta and Greens Torte Recipe
Oxmoor House
A well-seasoned cast-iron skillet is in order for this impressive deep-dish entrée.


6 to 8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 28 Minutes
Other: 10 Minutes


1 pound fresh Swiss chard*
8 large eggs
1 cup milk
1 cup ricotta cheese
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (9-oz.) package refrigerated linguine, cut in half
3 tablespoons olive oil
2 cups (8 oz.) shredded Italian blend cheese


Bring 4 qt. water to a boil in a 6-qt. Dutch oven.

While water comes to a boil, remove and discard stems and ribs from chard. Coarsely chop leaves. Wash chard thoroughly in cold water; drain well. Process eggs and next 5 ingredients in a blender until smooth.

Add chard leaves and pasta to boiling water. Return water to a boil; boil 1 minute. Drain well, pressing out excess moisture from chard with the back of a spoon. Return pasta and greens to pan; toss until blended.

Brush a 10" cast-iron skillet with olive oil. Arrange pasta and greens in skillet; sprinkle with cheese. Pour egg mixture over cheese, pressing to submerge pasta and greens in liquid.

Place skillet over medium heat for 2 minutes. Immediately transfer to hot oven. Bake at 400° for 25 minutes or until golden and set. Let stand 10 minutes before inverting onto a serving platter, if desired, and cutting into wedges.

*It's easier to prepare greens if you chop or tear them first before cleaning in several washings of cold water. Drain well between washings, and finish with a whirl in a salad spinner to remove sandy grit.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note