A fresh, nutritious and easy-to-make recipe like this veggie dish is absolutely what I need. I love the crunch of blanched kale.
- 16 jumbo pasta shells (or use manicotti shells)
- 9 ounce bunch (about 250 grams) organic kale, center ribs trimmed out
- 2 tablespoons olive oil
- 1 cup finely chopped onion (about 5 ounces or 150 grams)
- 2 large garlic cloves, finely chopped
- 15 ounces (425 grams) part skim Ricotta cheese (I like Polly O if you can get it)
- 3/4 cup (60 grams) freshly grated Parmesan-Reggiano cheese, plus extra for the top (divided use)
- 1 large egg
- ¼ cup chopped fresh flat leaf (Italian) parsley (part fresh oregano is nice too)
- 1 teaspoon dried Italian blend herbs (or use dried basil)
- ¾ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper, or more to taste
- 1/8 teaspoon freshly grated nutmeg (optional but good)
- 25-30 ounces of homemade tomato sauce or your favorite jarred brand
Cook the pasta shells and the kale :
- Bring a large pot of water to a boil and add salt.
- Cook the pasta shells according to package directions.
- Remove the cooked shells to a clean kitchen towel.
- Bring water back to a boil and add the kale leaves.
- Cook (blanch) for three minutes.
- Remove the leaves to a bowl of ice water.
- When the kale is cold, drain, squeeze dry in paper towels.
- A salad spinner can help get rid of excess moisture to start, then squeeze dry in paper towels.
- Chop the kale into small pieces and set aside.
Make the filling :
- In a medium skillet or saute pan, heat olive oil.
- Add onion and cook (saute) until its soft and transparent.
- Add the garlic and cook another 60 seconds.
- Add the chopped kale.
- Place in a medium bowl and mix in ricotta and 1/2 cup of the Parmesan, egg and herbs and seasonings until smooth.
Fill shells and bake :
- Place about a 1 cup of the tomato sauce in a 9×13 casserole dish.
- Place about two tablespoons of filling in each shell.
- For reference, see the photo in the post.
- You want the shells to be full but not bursting. Place filled shells on top of the sauce. Top the shells with the rest of the sauce.
- Sprinkle with the last quarter cup of the Parmesan cheese.
- Cover with foil and bake in a 350 degree oven for about 30 minutes, or until hot and bubbly.
Kale and Ricotta Stuffed Shells
4/ 5Oleh Arbuzs Corps