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Kale and Ricotta Stuffed Shells

21 June, 2013 by Tara 6 Comments

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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

Adapted from Dainty Chef, from A Food Centric Life

Print Pin
5 from 1 vote

Kale and Ricotta Stuffed Shells

Course Main
Cuisine N/A
Keyword cheese, kale, pasta, ricotta, shells
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 16 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

Instructions

  • 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.
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Filed Under: Pasta and Rice Tagged With: kale, pasta, ricotta, shell, tomato sauce

Previous Post: « Dukkah (Egyptian Hazelnut Spice Mix)
Next Post: Havrebrød (Danish Oat Loaf) »

Reader Interactions

Comments

  1. vivalasnarky

    11 July, 2013 at 4:48 pm

    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!

    Reply
    • Tara

      11 July, 2013 at 8:45 pm

      So glad you enjoyed it!

      Reply
  2. Kelly

    27 October, 2015 at 6:38 pm

    This looks so good!

    Reply
    • Tara

      27 October, 2015 at 8:18 pm

      Thanks!

      Reply
  3. Beverly

    24 October, 2020 at 11:52 am

    5 stars
    Absolutely delicious! So good I’m making it for my next dinner party!

    Reply
    • Tara

      24 October, 2020 at 12:46 pm

      Thank you Beverly! So glad you enjoyed it.

      Reply

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