Kale and Ricotta Stuffed Shells

Name: Kale and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 Stuffed Shells
Ingredients: 2 tablespoons (30 milliliters) olive oil; 1 medium onion; 2 garlic cloves; 10 ounces (283 grams) kale; 15 ounces (425 grams) ricotta cheese; 8 ounces (227 grams) low moisture mozzarella cheese; 2 ounces (57 grams) Parmesan; 1 large egg; 0.7 ounce (20 grams) fresh parsley; 0.4 ounce (11 grams) fresh basil; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces (340 grams) jumbo pasta shells; 30 ounces (887 milliliters) tomato sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
20 Stuffed Shells
Course
Main Course
Cuisine
International

Kale and Ricotta Stuffed Shells

Iris Warren

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A recipe for Kale and Ricotta Stuffed Shells! Jumbo pasta shells are filled with a savory kale cheese mixture, then baked until golden and bubbly.

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Ingredients

Servings

2 tablespoons (30 milliliters) olive oil
1 medium onion peeled and finely chopped
2 garlic cloves peeled and minced
10 ounces (283 grams) kale about one bunch, stems discarded and leaves finely chopped
15 ounces (425 grams) ricotta cheese
8 ounces (227 grams) low moisture mozzarella cheese shredded, divided
2 ounces (57 grams) Parmesan grated, divided
1 large egg
0.7 ounce (20 grams) fresh parsley large handful, finely chopped
0.4 ounce (11 grams) fresh basil medium handful, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces (340 grams) jumbo pasta shells
30 ounces (887 milliliters) tomato sauce

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Instructions

In a large skillet, drizzle the olive oil over medium heat.
Add the onion and cook, stirring occasionally, until beginning to soften.
Stir in the garlic and cook until just fragrant, 30 seconds-1 minute. Stir in the kale and cook just until tender and vibrant green. Remove from heat and allow to cool. Squeeze out any excess moisture.
In a large bowl, combine the ricotta, 3/4 of the mozzarella, 3/4 of the Parmesan, egg, parsley, basil, salt, and pepper.
Stir in the cooled kale mixture.
Preheat oven to 350˚F (180˚C).
Bring a large pot of salted water to a boil.
Once boiling, add the shells and cool until barely tender, al dente. Gently drain and allow to cool just enough to handle.
In a 9x13 inch (23 x 33 centimeter) baking dish, spread about 1 cup (240 milliliters) of the tomato sauce to cover the bottom.
Fill each shell with about 2 tablespoons of the kale mixture.
Place the filled shells in a single layer in the prepared baking dish.
Spoon the remaining tomato sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan.
Cover the baking dish with foil and bake in preheated oven for 25 minutes.
Remove the foil and bake for an addition 10-15 minutes, until golden and bubbly.
Serve warm.