Kale Ricotta Stuffed Shells: A Delicious and Healthy Recipe

Kale ricotta stuffed shells are a symphony of flavors and textures, a comforting embrace on a plate that will leave you craving more. Imagine tender pasta shells, plump and overflowing with a creamy, cheesy ricotta filling, brightened by the earthy notes of kale. It’s a dish that’s both elegant enough for a dinner party and comforting enough for a cozy night in.

While stuffed shells themselves have Italian-American roots, evolving from the classic manicotti, this particular variation, featuring the vibrant addition of kale, speaks to a modern sensibility. It’s a nod to healthy eating without sacrificing the indulgence we all crave. The beauty of kale ricotta stuffed shells lies in their versatility. You can trace the history of stuffed shells back to Southern Italy, where pasta dishes were often filled with whatever ingredients were readily available, showcasing the resourcefulness of Italian cuisine.

People adore this dish for several reasons. The creamy ricotta filling provides a luxurious mouthfeel, while the kale adds a subtle bitterness that balances the richness perfectly. The pasta shells offer a satisfying chew, and the entire dish is incredibly satisfying. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights. Who doesn’t love a dish that tastes amazing and saves time? I know I do!

this Recipe

Ingredients:

• For the Shells:
• 1 (12 ounce) box jumbo pasta shells
• For the Ricotta Filling:
• 15 ounces ricotta cheese (whole milk, preferably)
• 1 cup chopped kale, stems removed
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• For Topping:
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Preparing the Tomato Sauce:

1. Sauté the Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
2. Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
3. Season and Simmer: Add the dried oregano, dried basil, sugar (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste and adjust seasonings as needed. I usually add a pinch more salt and pepper at the end.

Preparing the Shells and Kale:

1. Cook the Shells: While the sauce is simmering, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, but cook them al dente, about 1-2 minutes less than the recommended time. They will continue to cook in the oven.
2. Drain and Cool: Drain the shells well and rinse them with cold water to stop the cooking process. Gently place them on a baking sheet lined with parchment paper to prevent them from sticking together.
3. Prepare the Kale: If you haven’t already, wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into small pieces. You can use a knife or kitchen shears for this.

Making the Ricotta Filling:

1. Combine the Ingredients: In a large bowl, combine the ricotta cheese, chopped kale, Parmesan cheese, Pecorino Romano cheese, beaten egg, minced garlic, red pepper flakes (if using), and ground nutmeg.
2. Season the Filling: Season the ricotta mixture generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Remember that the pasta and sauce also have salt, so don’t overdo it.
3. Mix Well: Mix all the ingredients together until well combined. The filling should be moist but not too wet. If it seems too wet, you can add a little more Parmesan cheese to help absorb some of the moisture.

Stuffing the Shells:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Assemble the Dish: Spread a thin layer of the tomato sauce in the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor.
3. Stuff the Shells: Take each cooked shell and carefully fill it with the ricotta mixture. Use a spoon or your fingers to pack the filling in tightly.
4. Arrange in the Dish: Place the stuffed shells in the baking dish, side by side, on top of the tomato sauce.
5. Top with Sauce: Spoon the remaining tomato sauce evenly over the stuffed shells, making sure they are well covered.
6. Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the sauce.

Baking the Stuffed Shells:

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Let Rest: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

Serving:

1. Garnish (Optional): Garnish with fresh basil leaves, if desired.
2. Serve: Serve the kale ricotta stuffed shells hot, directly from the baking dish or portioned onto individual plates. They are delicious on their own or with a side salad and some crusty bread for soaking up the extra sauce.

Tips and Variations:

• Kale Preparation: Massaging the kale with a little olive oil and lemon juice before adding it to the ricotta mixture can help soften it and make it more palatable.
• Cheese Variations: Feel free to experiment with different cheeses in the ricotta filling. Fontina, provolone, or even a little bit of goat cheese would be delicious additions.
• Meat Lovers: If you want to add meat to the filling, you can brown some Italian sausage or ground beef and mix it in with the ricotta mixture.
• Vegetarian Option: To make this dish vegan, you can use a vegan ricotta cheese substitute and omit the egg. You may need to add a little bit of breadcrumbs or cornstarch to help bind the filling together.
• Make Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
• Freezing: Stuffed shells freeze well. Assemble the dish, but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding about 15-20 minutes to the baking time.
• Spice it Up: For a spicier dish, add more red pepper flakes to the ricotta filling or a pinch of cayenne pepper to the tomato sauce.
• Herb Variations: Experiment with different herbs in the ricotta filling. Fresh parsley, oregano, or thyme would all be delicious additions.
• Garlic Lovers: If you’re a garlic lover, feel free to add an extra clove or two to the tomato sauce and ricotta filling.
• Ricotta Type: I highly recommend using whole milk ricotta for the best flavor and texture. Part-skim ricotta can be a bit dry. If you do use part-skim, you may need to add a little bit of cream or milk to the filling to moisten it.

Conclusion:

This Kale Ricotta Stuffed Shells recipe isn’t just another pasta dish; it’s a vibrant, flavorful experience that will leave you craving more. The creamy ricotta filling, perfectly balanced with the earthy kale and a hint of nutmeg, creates a symphony of textures and tastes that’s both comforting and exciting. Trust me, the combination is simply divine!

Why is this a must-try? Because it’s surprisingly easy to make, even for beginner cooks. It’s also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Plus, it’s a fantastic way to sneak in some extra greens without sacrificing flavor. Who doesn’t love a dish that’s both delicious and nutritious?

But the real magic lies in the final product. Imagine sinking your fork into a perfectly cooked jumbo shell, bursting with that creamy, cheesy, kale-infused goodness. The sauce, whether it’s a classic marinara or something a little more adventurous, clings beautifully to the shells, creating a harmonious blend of flavors in every bite. It’s the kind of dish that makes you close your eyes and savor the moment.

And the best part? It’s incredibly satisfying. A few of these stuffed shells are enough to fill you up, making it a perfect weeknight meal or a crowd-pleasing dish for a special occasion.

Now, let’s talk about serving suggestions and variations. While I personally love serving these shells with a simple marinara sauce and a sprinkle of Parmesan cheese, the possibilities are endless.

* For a richer flavor: Try using a creamy tomato sauce or a pesto sauce.
* For a vegetarian option: Ensure your Parmesan cheese is vegetarian-friendly.
* For a vegan option: Substitute the ricotta cheese with a vegan ricotta alternative made from tofu or cashews. You can also use a plant-based Parmesan cheese.
* Add some protein: Ground sausage or cooked chicken can be added to the ricotta filling for a heartier meal.
* Spice it up: A pinch of red pepper flakes in the ricotta filling or the sauce will add a delightful kick.
* Get creative with the vegetables: Spinach, chard, or even roasted butternut squash can be substituted for the kale.
* Serving suggestion: Serve with a side of garlic bread or a simple salad for a complete meal. A crisp white wine pairs perfectly with this dish.

I truly believe that this Kale Ricotta Stuffed Shells recipe will become a new favorite in your household. It’s a dish that’s both comforting and sophisticated, easy to make and endlessly adaptable.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll be amazed by the results.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and comments with me – I can’t wait to see your creations and hear your feedback. Happy cooking! I hope you enjoy this recipe as much as I do.