Bring a large pot of water to a boil. Have a large bowl of ice water standing by. Dip each chard leaf into the boiling water for 10 seconds, then submerge in the ice water. Repeat with all leaves. Pat dry and set aside.

Preheat the oven to 350 degrees.

In a large skillet heat olive oil over medium heat. Add onion and garlic and cook for 2 minutes until fragrant. Add in the ground turkey and season with salt and pepper. Cook until browned. Transfer to a large bowl and cool.

Add parsley, basil, red pepper, ricotta and cottage cheese to turkey mixture. Mix until well combined.

Spread 1 cup of the marinara sauce in the bottom of a 9X13 baking dish. Lay one chard leaf flat on a cutting board and spoon a heaping mound of turkey mixture in the center. Carefully roll up the leaf and place in the baking dish. Repeat with remaining leaves and mixture. Top the rolled bundles with remaining one cup of marinara sauce and shredded parmesan cheese.

Bake for 20 minutes until cheese begins to bubble. Serve.