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 olive oil; 1 onion; 2 garlic; 10 ounces kale; 15 ounces ricotta cheese; 8 ounces mozzarella cheese; 2 ounces Parmesan Cheese; 1 egg; 0.7 ounce parsley; 0.4 ounce basil; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces jumbo pasta shells; 30 ounces tomato sauce

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5

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

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Instructions

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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.