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Servings:

Mushroom Kale Stuffed Shells

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.

Total Time

1hr 10min

4.5

2 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 box
(12 oz)

Jumbo Pasta Shells

•

3 2/3 cups

Part-Skim Ricotta Cheese

•

1 bunch

Kale

•

1 Tbsp

Olive Oil

•

4 1/2 cups

Mushrooms , sliced

•

Eggland's Best Classic Eggs

•

1 tsp

Kosher Salt

•

1/2 tsp

Ground Black Pepper

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Simply Organic Onion Powder

•

1/2 cup

Fresh Parsley , chopped

•

1 1/2 cups

Parmigiano-Reggiano

•

4 cups

Marinara Sauce

Cooking Instructions

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.

In a large saute pan over medium high heat add the Olive Oil (1 Tbsp) and Mushrooms (4 1/2 cups) . Saute until the mushrooms brown and give up most of their liquid.

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.

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.

In a medium bowl, combine the Part-Skim Ricotta Cheese (3 2/3 cups) , Eggland's Best Classic Eggs (2) , Kosher Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Simply Organic Garlic Powder (1/2 tsp) , Simply Organic Onion Powder (1/2 tsp) , and 1 cup of Parmigiano-Reggiano (1 cup) .

With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well.

Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.

Preheat the oven to 350 degrees F (180 degrees C).

Spread half a cup of Marinara Sauce (4 cups) 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 (1/2 cup) .

10.

Bake for 20 to 25 minutes or until bubbly.

11.

Remove from the oven and serve with extra marinara, parmesan cheese, and garnish with Fresh Parsley (1/2 cup) .

Nutrition Per Serving

CALORIES

672

FAT

27.6 g

PROTEIN

39.5 g

CARBS

70.4 g