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Cook 4 medium mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf. Mix together 1/2 cup nonfat ricotta with 1/4 cup corn and 1/4 cup diced red bell pepper; season to taste with black pepper. Divide ricotta filling among the 3 mustard green leaves and roll each one, tucking the sides in so that the filling won't seep out. Place stuffed leaves in a small baking dish and top with 3/4 cup marinara sauce; bake at 350 degrees for 20 minutes. Serve over 1 cup cooked whole wheat pasta.