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.
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.