1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
8 ounces dry spaghetti
1/2 cup milk
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup freshly grated Parmesan cheese
1 (26 ounce) jar spaghetti sauce
1-2 ounces thinly sliced salami or pepperoni, chopped
1 (8 ounce) bag shredded mozzarella
Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with nonstick spray and set aside.
Chop 8 ounces (2/3rds of the bag) of chard a bit more finely, and wilt greens in a hot skillet over medium heat, for about 6-7 minutes. Toss and stir as it cooks, and add a couple of tablespoons of water if greens are sticking to the skillet. Remove from heat and set aside. (Save rest of chard for another use.)
Cook spaghetti in boiling, salted water until al dente (firm to the bite). Drain well and pour cooked noodles into prepared dish. Drain cooked chard if necessary and sprinkle it atop cooked noodles; stir to mix.
In a 2-cup measuring cup, measure milk and add egg, oregano, garlic and onion powders. Whisk with a fork to blend well. Pour milk mixture over cooked spaghetti/greens and stir a bit to make sure ingredients are mixed in baking dish. Sprinkle evenly with Parmesan cheese.
Pour sauce evenly over top. Sprinkle with salami or pepperoni, and bake, uncovered, for 30 minutes. Remove from the oven, sprinkle evenly with Mozzarella cheese, and return to the oven to bake for an additional 10 minutes.
Remove from oven and cool 5-10 minutes, to allow it to firm up enough to hold its shape when you cut it into squares.