Serves 6-8
Ingredients:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 big bunch kale (8-10 stalks), stems removed and finely chopped
- 1/4 cup basil, chopped
- 1-1/2 cups ricotta cheese
- 1 cup grated mozzarella cheese, divided use
- 1 large egg
- 1/2 teaspoon ground mustard
- Pinch nutmeg
- Salt and freshly ground black pepper, to taste
- 1 jar store-bought tomato sauce or 2 cups homemade tomato sauce
Heat the oven to 350 degrees F.
In a large pan or skillet, heat the oil over medium high heat.
Add the onion and cook until soft, 8-10 minutes.
Add the kale and cook until wilted, about 5-7 minutes. Remove from the pan and let cool.
Soak the shells in hot water for 30 minutes, then drain, separate, and set aside.
Place the kale mixture in a large bowl and mix with the ricotta, 1/2 cup of shredded mozzarella, basil, egg, mustard, and nutmeg; season with salt and pepper and mix well.
Spread out 1 cup of sauce in an oven-proof casserole dish and set aside.
Stuff each shell with a generous amount of filling, placing the stuffed shells in the sauced dish.
Top the shells with the remaining sauce and remaining 1/2 cup shredded mozzarella.
Bake the dish for 30 minutes or until sauce is bubbly and cheese is golden. Remove and let cool slightly before devouring. read more words!
Posts
