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Swiss Chard, Sausage, Pasta, and Bean Casserole


"Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!"
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50 m servings 580 cals
Original recipe yields 4 servings


  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 69.2g
  • 22%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 2159 mg
  • 86%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
  3. Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
  4. Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
  5. Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
  6. Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
  7. Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
  8. Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
  9. Transfer pasta mixture to a large baking dish.
  10. Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
  11. Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the pasta cooking liquid. The actual amount of the cooking liquid consumed will vary.

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Read all reviews 10
  1. 11 Ratings

Most helpful positive review

Yummy! My husband hates chard but he loved this dish. I did not have chicken boullion granules so I used Swanson's flavor packets instead. Definately will make this again.

Most helpful critical review

Would make again, but needs more tomatoes and definitely more sausage.

Most helpful
Most positive
Least positive

Yummy! My husband hates chard but he loved this dish. I did not have chicken boullion granules so I used Swanson's flavor packets instead. Definately will make this again.

Would make again, but needs more tomatoes and definitely more sausage.

Easy dish to put together and great for when you've got lots of veggies to use - I used beet greens in addition to the swiss chard, as well as substituted baby leeks for the onions.

This was excellent! We don't like feta so I used a nice dry chèvre goat cheese instead, and we had some excellent pork sausage crumbles. Used a generous bit of the balsamic. It was delicious! Wi...

I used 8 oz ground hot Italian sausage and mozzarella cheese instead of feta. It was wonderful. Will definitely make it again. We had enough for 3 meals, as it does make alot. It about fille...

Am I the only one who doesn't know where to put the tomato? I didn't use it but it was surprisingly good nonetheless. The flavors of beans and sausages and chard blend wonderfully and it is ver...

Delicious! I left out the onion because we don't care for it. Also I realized too late that I did not have a tomato and all I had was a can of tomatoes with garlic, basil, and oregano seasonin...

We thought this was pretty good. I made some/a lot of variations. I used a whole wheat pasta and great northern beans. Instead of the tomatoes and onions I used a can of rotel drained. I added s...

I found this dish quite delightful! Couldn't find fusilli, so I used whole wheat rotini. I also added beet greens because I could. Other than that, I followed the recipe as is. It was very g...