Recipes

Spinach and Kale Stuffed Pasta Shells

  • Servings: 8
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 8 packed cups diced kale leaves (big stems removed)
  • 5 Tablespoons extra virgin olive oil
  • 6 oz. diced portobello caps
  • 1 cup finely diced onions
  • 1/2 teaspoon chile flake
  • 5 cloves minced garlic
  • 10 oz. baby spinach
  • 12 oz. box large pasta shells (there will be some leftover/unstuffed)
  • 2 cups ricotta
  • 1 cup freshly grated parmesan (about 2 oz.)
  • 1/2 teaspoon salt
  • 1 28 oz. can/jar high quality tomato sauce
  • 3 oz. walnuts, roughly chopped
  • 6 oz. fresh goat cheese

Directions

1. Cook kale in a large pot of boiling salted water for about 10 minutes or until tender. Do not discard the water. Remove, rinse in cold water, drain, squeeze to remove excess water, and reserve.

2. In the same boiling water, cook the pasta shells until they are al dente. Remove and place in cold water to chill them quickly. When they are cold, remove, drain, and reserve. (Be careful to handle them gently as you don't want them to break.)

3. In a large sauté pan over high heat, sauté mushrooms in 2 Tablespoons of olive oil until browned and cooked through (about 8 minutes). Remove from pan and reserve.

4. Return the sauté pan to the stove over moderate heat and sauté onions and chile flake until the onions are softened. Add garlic and cook for one more minute.

5. Increase heat to high and add the spinach to the sauté pan. It may be necessary to add it little by little as the spinach cooks. When all the spinach is well softened, remove from the sauté pan and let cool.

6. In a large bowl, combine cooled spinach, kale, portabellos, ricotta, parmesan, and salt.

7. Pour half of the tomato sauce on the bottom of a 9 x 13 baking dish. Stuff the shells with the ricotta mixture so that they are well filled. Place in stuffed shell snuggly on top of the tomato sauce in the 9 x 13 baking dish, with the seam sideways.

8. When all the mixture is used up, the 9 x 13 baking dish should be very full of stuffed shells. Pour the remaining tomato sauce on top. Cover with aluminum foil and bake in a 350 F oven for 45 minutes or until very hot.

9. Remove the aluminum foil and sprinkle the top with chopped walnuts. Also dot the top of the dish with small pieces of goat cheese. Continue to cook, uncovered for another 20 minutes. Serve.
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