12 TO 14 LARGE SWISS CHARD LEAVES
1 EGG
1 CUP SHREDDED CHEESE
1 1/2 CUP RICOTTA CHEESE
1/2 CUP GRATED PARM
2 TBSP ITALIAN SEASONING
2 TO 4 GARLIC CLOVES
1/2 JAR MARINARA SAUCE
2 SCOOPS COLLAGEN MAXIMIZER
Mix the ricotta with the parm, garlic, italian seasoning, egg and collagen then set aside.
Trim the stems off the swiss chard. Blanch in boiling water for 3 minutes then transfer to an ice bath. Gently lay out the leaves and pat dry with a paper towel.
Set up a baking dish with a layer of the pasta sauce.
Each roll takes 2 leaves. Lay them side by side overlapping slightly. Spoon a portion of the ricotta mixture onto the leaves then roll up and place seam side down into the baking dish.
6 to 8 rolls. top with the rest of the sauce then sprinkle with the cheese.
