Kale and Ricotta Stuffed Shells Recipe

I’ve been on a kale kick these days. I believe I decide up a bunch each time we go to the grocery retailer, which implies that I’m principally shopping for a bunch of kale per day. My standard MO is only a fast sauté on excessive warmth – I’m in love with these tremendous browned and crispy bits. I believe I’d be comfortable consuming a aspect of kale with each meal. However, the opposite day, whereas I used to be peeking into the fridge, on the point of make my day by day kale, I noticed a bunch of cooked jumbo shells left over from once I made an enormous batch of spinach stuffed shells. I assumed to myself, why does spinach get to have all of the enjoyable and these kale stuffed shells had been born!

Kale and Ricotta Stuffed Shells Recipe | www.iamafoodblog.com

Kale and Ricotta Stuffed Shells Recipe | www.iamafoodblog.com

Kale stuffed shells are basically the identical as spinach stuffed shells: a hefty quantity of ricotta, mozzarella, and and egg for binding. Occasion aromatics – garlic, onion, crushed purple pepper – get thrown within the combine and all the pieces is stuffed into tender, big pasta shells. Leafy greens + pasta + sauce + cheese + baking = gloriousness.

Kale and Ricotta Stuffed Shells Recipe | www.iamafoodblog.com

Kale and Ricotta Stuffed Shells Recipe
serves Four-6

  • 20 jumbo pasta shells (prepare dinner a pair additional in case a few of them don’t make it)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • three cloves garlic, sliced
  • 1/2 teaspoon crushed purple pepper
  • 1 bunch kale (Four-5 stalks), stems eliminated and finely chopped
  • 1.5 cups ricotta
  • 1.5 cups grated mozzarella, divided
  • 1 massive egg
  • 1/Four teaspoon salt
  • 1/Four teaspoon freshly floor pepper
  • 1 jar of your favourite tomato sauce or 2 cups selfmade tomato sauce

Warmth the oven to 400°F.

In a big frying pan or skillet, warmth up the oil over medium excessive warmth. Add the onion and prepare dinner, stirring, till mushy however not brown, about 1-2 minutes. Stir within the garlic and crushed purple pepper. Prepare dinner for 1 minute then add the kale in batches and prepare dinner till wilted, about 5-7 minutes. Take away from the pan and let cool.

Prepare dinner the shells in response to the package deal, rinse and drain properly.

Place the kale in a big bowl and blend with the ricotta, three/Four cups of shredded mozzarella, and the egg. Season with salt and pepper. Combine properly.

Unfold out 1 cup of sauce in an oven-proof casserole dish and put aside. Stuff every shell with a beneficiant quantity of filling, putting the stuffed shells within the sauced dish. Prime the shells with the remaining  sauce and remaining three/Four cup shredded mozzarella.

Bake the dish for 30 minutes or till sauce is bubbly and cheese is golden. Take away and let cool barely earlier than having fun with.

Notes: Be at liberty to mess around with the ratio of kale to ricotta ratio – in case you like a extra inexperienced filling, add extra kale!

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  1. Kari says:

    I don’t love taking the time to correctly stuff shells & make them look fairly, however each as soon as in awhile, its so value it!


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