Spread with an even layer of chard mixture.

Transfer the penne to a warm bowl, add the Swiss chard mixture and toss to combine the ingredients.

Remove the chard mixture from the heat, stir in the goat cheese and half the Parmesan, fold in the farfalle and season to taste with salt and pepper.

Reheat the Swiss chard mixture, add the penne to the skillet and stir.

Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes.

Spoon the swiss chard mixture into a one-quart casserole.

Spread the Swiss chard mixture into the prepared quiche pan.

You drop a spoonful of the chard mixture into a floured wineglass and swirl it like a 1997 Chianti.

Spoon in chard mixture.