Looking for a comforting and delicious dinner that packs a nutritious punch? These Baked Kale and Ricotta Stuffed Shells are the perfect solution. Not only are they hearty and satisfying, but they also incorporate healthy greens to make your meal both tasty and wholesome.
Imagine sinking your fork into a large shell filled with creamy ricotta and tender kale, all baked to perfection with a layer of rich marinara sauce and bubbling cheese on top. This dish is bound to become a favorite in your household, whether you’re cooking for family or hosting friends.
If you’re a fan of Italian cuisine and love the texture of pasta, this recipe will delight your taste buds. It’s an easy way to enjoy a classic dish with a healthy twist!
Delicious Baked Kale and Ricotta Stuffed Shells Recipe
These stuffed shells feature a creamy filling made from ricotta and sautéed kale, all topped with marinara sauce and melted mozzarella. The flavors blend beautifully, offering a delightful balance of creamy, savory, and slightly tangy.
Rich and satisfying, these shells are sure to please even the pickiest eaters, making it a versatile dish for any occasion.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh kale, finely chopped
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in chopped kale, cooking until wilted. Season with salt and pepper.
- In a bowl, combine cooked kale, ricotta, half of the mozzarella, and Parmesan. Mix well to create the filling.
- Stuff each pasta shell with the ricotta and kale mixture. Place the filled shells in a baking dish.
- Pour marinara sauce evenly over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired, and serve hot.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 15g
- Protein: 18g
- Carbohydrates: 32g
