Sometimes, it’s best to just throw a bunch of pasta and veggies in a baking dish and call it a night. This is one of those dishes that allows you to do just that, but with a slightly more organized approach. This pasta bake involves swiss chard, which is one of the most nutrient-rich greens that you can eat (just like kale) and packs it into a light pasta mixture, only assisted by some cheeses and panko crumbs. Despite the original recipe calling for chicken, this dish didn’t seem to be missing anything and tasted like it was filled with nutrients from the powerfully green swiss chard (besides, you know, the cheese factor). The pasta bake also worked really well for leftovers, to be heated up for lunch or dinner the next day/couple of days. As I described it to myself in my blog notes: It’s cheesy, baked happiness.