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Mushroom Kale Stuffed Shells

13 INGREDIENTS • 11 STEPS • 1HR 10MINS

Mushroom Kale Stuffed Shells

Recipe

4.5

2 ratings
If you love stuffed shells, you'll love this recipe for Mushroom Kale Stuffed Shells! The ultimate Italian comfort food! The key to adding the vegetables to the ricotta filling is draining them VERY WELL. If they’re the slightest bit wet, they’re going to loosen the filling and impact the overall dish. I squeeze the liquid out of the kale, then dab it and the mushrooms with paper towels to soak up any excess moisture before adding them to the cheese mixture.
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If you love stuffed shells, you'll love this recipe for Mushroom Kale Stuffed Shells! The ultimate Italian comfort food! The key to adding the vegetables to the ricotta filling is draining them VERY WELL. If they’re the slightest bit wet, they’re going to loosen the filling and impact the overall dish. I squeeze the liquid out of the kale, then dab it and the mushrooms with paper towels to soak up any excess moisture before adding them to the cheese mixture.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

1HR 10MINS

Total Time

$3.76

Cost Per Serving

Ingredients

Servings
6
us / metric
Jumbo Pasta Shells
1 box
(12 oz)
Jumbo Pasta Shells
Part-Skim Ricotta Cheese
905 g
Part-Skim Ricotta Cheese
Kale
1 bunch
Kale
tough stems removed, very finely chopped
Olive Oil
1 Tbsp
Olive Oil
Mushroom
455 g
Mushrooms, sliced
Egg
2
Eggs
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Garlic Powder
1/2 tsp
Garlic Powder
Onion Powder
1/2 tsp
Onion Powder
Fresh Parsley
20 g
Fresh Parsley, chopped
Parmigiano-Reggiano
150 g
Parmigiano-Reggiano
divided
Marinara Sauce
960 mL
Marinara Sauce

Nutrition Per Serving

VIEW ALL
Calories
672
Fat
27.6 g
Protein
39.5 g
Carbs
70.4 g
Add to plan
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
Boil the box of Jumbo Pasta Shells (1 box) according to package directions, but pull them off the heat about 1 minute before al dente. Drain the noodles and rinse with very cold water to stop the cooking process. Drain the noodles and set aside.
step 1 Boil the box of Jumbo Pasta Shells (1 box) according to package directions, but pull them off the heat about 1 minute before al dente. Drain the noodles and rinse with very cold water to stop the cooking process. Drain the noodles and set aside.
step 2
In a large saute pan over medium high heat add the Olive Oil (1 Tbsp) and Mushrooms (455 g). Saute until the mushrooms brown and give up most of their liquid.
step 2 In a large saute pan over medium high heat add the Olive Oil (1 Tbsp) and Mushrooms (455 g). Saute until the mushrooms brown and give up most of their liquid.
step 3
Transfer the mushrooms to a bowl. Add the Kale (1 bunch) to the pan along with some water, bring the liquid to a boil and cover with a tight fitting lid.
step 3 Transfer the mushrooms to a bowl. Add the Kale (1 bunch) to the pan along with some water, bring the liquid to a boil and cover with a tight fitting lid.
step 4
Steam the kale for 2 to 3 minutes until wilted, but still bright green. Transfer the kale to a fine mesh sieve and press on the kale with the back of a spoon to squeeze out all of the excess water and set aside.
step 4 Steam the kale for 2 to 3 minutes until wilted, but still bright green. Transfer the kale to a fine mesh sieve and press on the kale with the back of a spoon to squeeze out all of the excess water and set aside.
step 5
In a medium bowl, combine the Part-Skim Ricotta Cheese (905 g), Eggs (2), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), and 1 cup of Parmigiano-Reggiano (100 g).
step 5 In a medium bowl, combine the Part-Skim Ricotta Cheese (905 g), Eggs (2), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), and 1 cup of Parmigiano-Reggiano (100 g).
step 6
With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well.
step 6 With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well.
step 7
Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.
step 7 Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.
step 8
Preheat the oven to 350 degrees F (180 degrees C).
step 9
Spread half a cup of Marinara Sauce (960 mL) in the bottom of the baking dish. Fill the shells with a heaping tablespoon of the ricotta mixture and arrange in the baking dish. Fill in the gaps between the shells with a little extra marinara and sprinkle with the remaining Parmigiano-Reggiano (50 g).
step 9 Spread half a cup of Marinara Sauce (960 mL) in the bottom of the baking dish. Fill the shells with a heaping tablespoon of the ricotta mixture and arrange in the baking dish. Fill in the gaps between the shells with a little extra marinara and sprinkle with the remaining Parmigiano-Reggiano (50 g).
step 10
Bake for 20 to 25 minutes or until bubbly.
step 10 Bake for 20 to 25 minutes or until bubbly.
step 11
Remove from the oven and serve with extra marinara, parmesan cheese, and garnish with Fresh Parsley (20 g).
step 11 Remove from the oven and serve with extra marinara, parmesan cheese, and garnish with Fresh Parsley (20 g).
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