Stuffed Shells
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
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Servings
6
-
Calories
686 kcal
-
Course
Main Course
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Cuisine
Italian
Stuffed Shells
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If you love stuffed shells, you'll love this recipe for Mushroom Kale Stuffed Shells! The ultimate Italian comfort food!
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Ingredients
- 1 box shell pasta medium sized
- 32 ounces part skim ricotta cheese
- ½ cup water
- 1 large bunch kale tough stems removed, very finely chopped
- 1 tablespoon olive oil
- 16 ounces mushrooms sliced
- 2 eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup parsley chopped fresh
- 1 ½ cups parmigiano reggiano grated
- 4-5 cups marinara sauce
Instructions
- Boil the pasta noodles according to package directions, but pull them off the heat about 1 minute before al-dente. Drain the noodles and rinse with very cold water to stop the cooking process. Drain the noodles and set aside.
- In a large saute pan over medium high heat add the olive oil and sliced mushrooms. Saute until the mushrooms brown and give up most of their liquid. Transfer the mushrooms to a bowl. Add the kale to the pan along with the water, bring the liquid to a boil and cover with a tight fitting lid. Steam the kale for 2-3 minutes until wilted, but still bright green. Transfer the kale to a fine mesh sieve and press on the kale with the back of a spoon to squeeze out all of the excess water and set aside.
- In a medium bowl, combine the ricotta, eggs, salt, pepper, garlic powder, onion powder, and 1 cup parmesan cheese. With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well. Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.
- Preheat the oven to 350°.
- Spread half a cup of marinara sauce in the bottom of the baking dish(es). Fill the shells with a heaping tablespoon of the ricotta mixture and arrange in the baking dish. Fill in the gaps between the shells with a little extra marinara and sprinkle with the remaining parmesan cheese. Bake for 20-25 minutes or until bubbly. Remove from the oven and serve with extra marinara and parmesan cheese.
Nutrition Information
Show Details
Calories
686kcal
(34%)
Carbohydrates
76g
(25%)
Protein
42g
(84%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
118mg
(39%)
Sodium
1866mg
(78%)
Potassium
1208mg
(35%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
2000IU
(40%)
Vitamin C
19.9mg
(22%)
Calcium
762mg
(76%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 42g | 84% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 118mg | 39% |
| Sodium | 1866mg | 78% |
| Potassium | 1208mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2000IU | 40% |
| Vitamin C | 19.9mg | 22% |
| Calcium | 762mg | 76% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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