The blanched chard will keep for three or four days in the refrigerator. Keep it in the refrigerator, and reheat before proceeding with the recipe. Advance preparation: You can make the tomato sauce up to three days ahead of serving.Remove from the heat, and let stand for 5 to 10 minutes before serving. Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes.Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.

Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Drain, and transfer to the bowl with the tomato sauce and chard. It should still be a little underdone, as it will finish cooking in the oven. Cook the pasta for a minute less than the instructions on the package indicate.

Bring the water back to a boil, and add the pasta.

(Alternatively, you can steam the greens, but youРІР‚в„ўll need the water for the pasta in any case.) Blanch for one to two minutes, then transfer to the ice water and drain.

When the water in the pot comes to a boil, salt generously and add the Swiss chard. Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.When itРІР‚в„ўs done, transfer to a large bowl, and stir in the goat cheese. Begin heating a large pot of water for the chard and pasta.Preparation For the macaroni with tomato sauce, chard and goat cheese

Taste goat cheese mac and cheese