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Preheat oven to 180°C (350°F).
Cook manicotti according to package directions. Drain and allow to cool. Heat oil over high heat in a non-stick skillet. Add onion and garlic, and cook until onion is translucent. Incorporate ground veal and continue cooking until meat is no longer pink. Add Swiss chard and cook for 1 minute, stirring. Remove from heat.
Add ricotta cheese and pesto; season with salt and pepper. Mix well being sure to break up big pieces. Add egg and incorporate well.
Using a spoon, stuff reserved manicotti shells with meat preparation. Spread 125 mL (1/2 cup) of sauce over the bottom of an ovenproof dish. Arrange manicotti in a row, and pour remaining sauce over top. Sprinkle with Parmesan cheese and season with pepper to taste.
Cover with sheet of aluminum foil and bake for 30 to 40 minutes. Remove foil and continue baking for 10 minutes.
Chef's secret
You can replace the Swiss chard with rapini that has been blanched for 2 minutes in boiling water.
Try a vegetarian version made with tofu. Chop tofu or use a food processor to obtain a texture similar to ground meat and follow the same directions.
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