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.
Kale and Ricotta Stuffed Shells
Adapted from Dainty Chef, from A Food Centric Life
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
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.
vivalasnarky
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
So glad you enjoyed it!
Kelly
This looks so good!
Tara
Thanks!
Beverly
Absolutely delicious! So good I’m making it for my next dinner party!
Tara
Thank you Beverly! So glad you enjoyed it.