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

Preparation:

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.

http://www.tarasmulticulturaltable.com/kale-and-ricotta-stuffed-shells/