Thursday, January 10, 2013

Kale and Ricotta Stuffed Shells

There are two things that I like to keep a tub of in the fridge at all times, ricotta cheese and greek yogurt. They can both be used for savory dishes along with desserts. I've discovered that mixing greek yogurt with some garlic salt makes the best dip for potato chips! Ricotta cheese with a little agave, vanilla extract and sliced almonds makes an excellent dessert. Or you can use your ricotta for making these delicious stuffed shells.

16 jumbo pasta shells
9 ounce bunch kale, center ribs trimmed out
2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, finely chopped
15 ounces part skim Ricotta cheese
3/4 cup freshly grated Parmesan-Reggiano cheese, plus extra for the top (divided use)
1 large egg
¼ cup chopped fresh flat leaf parsley
1 teaspoon dried Italian blend herbs (or use dried basil)
¾ teaspoon kosher or sea salt
¼ teaspoon ground black pepper, or more to taste
25-30 ounces of homemade tomato sauce or your favorite jarred brand (I used McCutcheon's marinara sauce)

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