Baked Kale and Ricotta Stuffed Shells
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 satiating, but they also incorporate healthy greens to make your meal both tasty and wholesome.
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’s tips
- Use a piping bag or a small spoon to stuff the shells easily and neatly.
- Toss the cooked pasta shells with a little olive oil to prevent them from sticking together.
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon to the kale mixture.
- You can assemble the dish ahead of time and refrigerate it until you're ready to bake.
- If you prefer a crispier top, broil for the last 2-3 minutes of baking.
Substitutions
- Use spinach instead of kale for a milder green.
- Swap ricotta with cottage cheese or a vegan ricotta alternative.
- Substitute marinara with pesto or alfredo sauce for a different flavor profile.
- Use manicotti or large penne if you don't have jumbo shells.
- Replace mozzarella with provolone or a dairy-free cheese blend.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals.
Frequently asked questions
Can I use frozen kale instead of fresh?
Yes, thaw the frozen kale and squeeze out excess moisture before sautéing to avoid a watery filling.
Can I prepare this dish ahead of time?
Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time.
Can I freeze the stuffed shells?
Yes, assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the covered baking time.
What can I serve with this dish?
A simple side salad, garlic bread, or roasted vegetables make great accompaniments.
