Monday, September 30, 2013

Kale and Ricotta Stuffed Shells

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.

No comments:

Post a Comment