Kale Stuffed Shells- Delicious Comfort Food

December 6, 2015

Ingredients

Butternut Squash Sauce:

  • 2 cups cooked butternut squash (made from fresh or frozen)

  • 1 small onion, chopped

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 teaspoon dried rosemary

  • 1-2 teaspoon dried sage

  • 2 cups chicken or vegetable stock

  • 1 cup milk or cream

 

Shells and filling

  • 18-20 jumbo pasta shells

  • 2 tablespoons olive oil

  • 2 cups (1 small bunch) kale, torn into small pieces

  • 2 cloves of garlic, minced

  • 15 ounces skim milk ricotta cheese

  • 1 1/2 cups (113 grams) shredded Italian cheese blend (parmesan and mozzarella)

  • ¼ cup of chopped parsley

  • Salt and pepper, to taste

Instructions

To make the sauce:

  1. In a large sauce pan heat 2 tablespoons of olive oil over medium heat. Add the onion and cook about 1 minute and add the sage and rosemary and cook another 4-5 minutes. Add the cooked squash and heat up squash in the pan. Add the broth. Heat and cook the broth, squash mixture bout 10 minutes.

  2. In a blender or food processor, combine the roasted butternut squash and onions, chicken/vegetable stock, and milk and blend until smooth. Work in batches if necessary. Set sauce aside or store in the fridge for up to 7 days if making ahead.

To assemble the stuffed shells.

  1. Boil the jumbo pasta shells in a pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.

  2. While pasta is boiling, work on assembling the filling. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add kale pieces and cook, stirringIn a medium bowl, combine the ricotta cheese, parmesan cheese, eggs, salt and pepper, and kale mixture.

  3. Preheat oven to 350 degrees F. Grease a 9x12-inch baking dish with nonstick spray or butter.

  4. Pour the butternut squash sauce into the greased dish. It should be about 1-1/2 inches deep. Scoop a spoonful of the kale and ricotta mixture into 12 of the cooked pasta shells. Place the shells into the butternut squash sauce.

  5. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and sauce is bubbling. 

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