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Three Kale and Ricotta Stuffed Shells on a plate with basil.
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Kale and Ricotta Stuffed Shells

A recipe for Kale and Ricotta Stuffed Shells! Jumbo pasta shells are filled with a savory kale cheese mixture, then baked until golden and bubbly.
Course Main
Cuisine N/A
Keyword cheese, kale, mozzarella, pasta, ricotta, shells, tomato
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 20 Stuffed Shells

Ingredients

  • 2 tablespoons (30 milliliters) olive oil
  • 1 medium onion peeled and finely chopped
  • 2 garlic cloves peeled and minced
  • 10 ounces (283 grams) kale about one bunch, stems discarded and leaves finely chopped
  • 15 ounces (425 grams) ricotta cheese
  • 8 ounces (227 grams) low moisture mozzarella cheese shredded, divided
  • 2 ounces (57 grams) Parmesan grated, divided
  • 1 large egg
  • 0.7 ounce (20 grams) fresh parsley large handful, finely chopped
  • 0.4 ounce (11 grams) fresh basil medium handful, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces (340 grams) jumbo pasta shells
  • 30 ounces (887 milliliters) tomato sauce

Instructions

  • In a large skillet, drizzle the 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 just until tender and vibrant green. Remove from heat and allow to cool. Squeeze out any excess moisture.
  • In a large bowl, combine the ricotta, 3/4 of the mozzarella, 3/4 of the Parmesan, egg, parsley, basil, salt, and pepper.
  • Stir in the cooled kale mixture.
  • Preheat oven to 350˚F (180˚C).
  • Bring a large pot of salted water to a boil.
  • Once boiling, add the shells and cook until barely tender, al dente. Gently drain and allow to cool just enough to handle.
  • In a 9x13 inch (23 x 33 centimeter) baking dish, spread about 1 cup (240 milliliters) of the tomato sauce to cover the bottom.
  • Fill each shell with about 2 tablespoons of the kale mixture.
  • Place the filled shells in a single layer in the prepared baking dish.
  • Spoon the remaining tomato sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan.
  • Cover the baking dish with foil and bake in preheated oven for 25 minutes.
  • Remove the foil and bake for an addition 10-15 minutes, until golden and bubbly.
  • Serve warm.