Kale and Ricotta Stuffed Shells

kale and ricotta stuffed shells (5 of 6)

Whenever I get the organic juicing box from my CSA, it usually comes with two bunches of kale. Chad uses one bunch for smoothies/juice, but I try to find a way to incorporate the other bunch into dinner. These Kale and Ricotta Stuffed Shells were a great way for Evan to eat some vegetables. They can also be prepared up to a day before and refrigerated until ready to bake. Just add about 10 minutes to the baking time. The original recipe calls for blanching the kale before adding to the filling. I skipped that step and added chopped kale to the pan until wilted.

kale and ricotta stuffed shells

You can fill the shells using a spoon, but I use a piping or small plastic bag to fill them. I can prepare them much quicker this way. Fill a piping or quart size plastic bag with filling and snip off a corner to make a 1/2 inch hole if using a plastic bag. Pipe the filling into each shell. I also do this with manicotti and cannelloni.

kale and ricotta stuffed shells (6 of 6)

Kale and Ricotta Stuffed Shells

Prep Time: 20 minutes

Cook Time: 45 minutes

16 stuffed shells

Kale and Ricotta Stuffed Shells

Ingredients

16 jumbo pasta shells

9 ounces kale, stems removed and chopped

2 tablespoons olive oil

1 cup finely chopped onion

2 garlic cloves, minced

15 ounces ricotta cheese

3/4 cup grated Parmesan, divided

1 egg

1/4 cup chopped parsley

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon black pepper

25-30 ounces tomato sauce, divided

Bring a large pot of water to a boil. Sprinkle with salt and add shells. Boil until al dente, just tender, drain, and rinse. Place shells on work surface.

In a medium skillet, drizzle 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 until wilted. Remove from heat.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, parsley, Italian seasoning, salt, and pepper. Stir in kale mixture.

Preheat oven to 350 degrees F. In a 9x13 inch baking dish, spread about 1 cup tomato sauce to cover the bottom.

Fill each shell with about 2 tablespoons of the kale mixture. Place the filled shells in prepared baking dish. Spoon the remaining tomato sauce over the shells. Sprinkle with remaining 1/4 cup Parmesan. Cover the baking dish with foil and bake in preheated oven until heated through and sauce is bubbling, about 30 minutes.

Adapted from Dainty Chef, from A Food Centric Life

http://www.tarasmulticulturaltable.com/kale-and-ricotta-stuffed-shells/

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Comments: 2

  1. vivalasnarky 11 July, 2013 at 4:48 pm Reply

    I made this last night. HUGE hit. Great way to sneak in va itamin-rich veggie like kale and the picky hubby none the wiser. This is going into my rotation!

    • Tara 11 July, 2013 at 8:45 pm Reply

      So glad you enjoyed it!

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