Kale and Ricotta Stuffed Shells

August 17, 2016

Kale and Ricotta Stuffed Shells

Serves 4


  • 16 jumbo pasta shells
  • Large bunch of organic kale, center ribs trimmed out
  • 2 tbsp olive oil
  • 1 cup finely chopped onion
  • 2 large garlic cloves, finely chopped
  • 16 oz Ricotta cheese
  • 3/4 cup Parmigianno-Reggiano cheese, freshly grated
  • 1 large egg
  • ¼ cup Italian (flat leaf) parsley, chopped
  • 1 tsp basil
  • ¾ tsp salt
  • ¼ tsp black pepper, freshly ground
  • 1 jar of Organic Bello Kale Tomato Basil pasta sauce


  1. Bring a large pot of water to a boil and add salt. Cook the pasta shells to al dente. Remove the cooked shells and dry on a clean towel.
  2. Bring water back to a boil and add the kale leaves. Cook (blanch) for three minutes then place leaves in a bowl of ice water. Squeeze dry then chop the kale into small pieces and set aside.
  3. In a medium skillet or sauté pan, heat olive oil.  Sauté onion until it’s soft and transparent. Add the garlic and sauté another 60 seconds. Add the chopped kale to warm.
  4. Preheat oven to 350 degrees F.
  5. Transfer onion, garlic, and kale mixture to a medium bowl and mix in ricotta and ½ cup Parmigianno-Reggiano, egg, herbs, salt and pepper until smooth.
  6. Place about a 1 cup of the tomato sauce in a 9×13 casserole dish.  Line dish with shells and fill each shell with 2 tbsp of ricotta filling. Top the shells with the rest of the sauce. Sprinkle with the last quarter cup of the Parmesan cheese.
  7. Bake in preheated oven (350 degrees F) about 30 minutes, or until hot and bubbly.

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