1 large Yukon Gold potato, quartered lengthwise and sliced
1 bunch chard (about 10 oz.), trimmed, greens and stalks sliced into 1-inch pieces 1 lb. cubed Fontina cheese
1 lb. rigatoni
3 oz. prosciutto, pulled apart into long pieces
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
Cook pasta in boiling salted water until al dente according to package directions; drain and transfer to a bowl.
Boil 1-inch salted water and a steamer basket.
Add potatoes and top with chard stems; cover and steam 10 minutes or until almost tender.
Add chard greens, cover, and steam 3 minutes to wilt.
Add potato and chard to pasta with prosciutto and oil; toss and season generously with salt and pepper.
Layer half of pasta mixture into a greased 9×13 baking dish and top with half of cheese; repeat.
Bake in a preheated 400˚ oven 35 minutes or until browned and heated through.