Name: Mushroom Kale Stuffed Shells
Total time: 4200 s
Yield: Serves 6
Cuisine: American
Ingredients: 1 box Jumbo Pasta Shells; 32 ounce Part-Skim Ricotta Cheese; 1 bunch Kale; 1 tablespoon Olive Oil; 16 ounce Mushroom; 2 Egg; 1 teaspoon Kosher Salt; 1/2 teaspoon Ground Black Pepper; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1/2 cup Fresh Parsley; 1 1/2 cup Parmigiano-Reggiano; 4 cup Marinara Sauce

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.

Garlic & Zest

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Ingredients

- Serves 6 +

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1 box (12 ounce) Jumbo Pasta Shells

32 ounce Part-Skim Ricotta Cheese

1 bunch Kale , tough stems removed, very finely chopped

1 tablespoon Olive Oil

16 ounce sliced Mushroom

2 Egg

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 cup chopped Fresh Parsley

1 1/2 cup Parmigiano-Reggiano , divided

4 cup Marinara Sauce

Directions HIDE IMAGES

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 tablespoon) and Mushroom (16 ounce). 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 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 (32 ounce), Egg (2), Kosher Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), and 1 cup of Parmigiano-Reggiano (1 cup).

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 8

Preheat the oven to 350 degrees F.

STEP 9

Spread half a cup of Marinara Sauce (4 cup) 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).

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 (1/2 cup).