Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 13 x 9 inch (33 cm x 23 cm) or 3 quart (2.8 L) casserole with nonstick spray; set aside.

Set a large pot of well-salted water to boil over high heat. Add pasta, stirring occasionally and begin prepping the Swiss chard.

While pasta is cooking, trim the chard of the largest, thickest part of the stems, which extend beyond the leaf and save for another use, like a stir-fry. Chop the rest of the Swiss chard leaves crosswise into broad ribbons. Add the chopped chard to the boiling pasta water. Drain when pasta is very al dente and still firm and holding its shape; remember it will be baked and therefore subject to further cooking. The chard will have cooked as well.

Heat a large sauté pan over medium-high heat and crumble remove sausage from its casings and crumble into pan. Cook, stirring occasionally, until cooked through. Drain away any fat.

Place drained pasta, with the cooked chard, in large mixing bowl and add cooked, crumbled sausage, FODY tomato sauce, the cubed mozzarella, Parmigiano and Romano cheeses and fold together well. (The cubed shape of the mozzarella is going to give you extra-gooey pockets of melted cheese within the baked ziti).

Scrape pasta mixture into the prepared casserole dish, leveling the top. Sprinkle the shredded mozzarella cheese on top along with the Romano and Parmigiano cheeses.

Bake for about 40 minutes or until hot and the cheese it melted. Crank the oven up to 375°F/190°C and bake for about 10 more minutes to create crispy bits here and there and ensure that all of the cheese is melted. Serve immediately. Leftovers can be refrigerated for up to 3 days or frozen for up to a month a re-heated in the microwave or a 350°F/180°C oven.