Braised Rainbow Chard Rolls with Sausage

In pot, cook sausage, chard stems, fennel, onion, and garlic in oil over medium-high, stirring occasionally, until sausage is cooked through and vegetables are tender, about 10 minutes. Stir in 1 1/2 cups sauce, 1 cup cheese, parsley, and orzo; season. In large pot of salted boiling water, cook chard leaves until wilted, about 2 minutes. Drain leaves. Arrange 2/3 cup of filling on each leaf. Fold in sides of leaf, then roll up tightly like a burrito. In pot, simmer chard rolls in remaining 3 cups sauce over medium-low, covered, until heated through, about 5 minutes. Garnish with more cheese.