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Delicious Ricotta Stuffed Shells

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These Ricotta and Kale Stuffed Shells are delicious. I guarantee you they will be an instant hit with your family and are a great way to add greens to everyone’s diet.

kale stuffed shells recipe

My love affair with dark greens continues. I have been putting kale, arugula, chard, and spinach in just about everything. Even my smoothies. I have really started to crave my green smoothie when I don’t have one every day. It really helps me fight that afternoon sweet craving that I get. I added finely chopped kale to the ricotta cheese in these kale stuffed shells and it was delicious. William loved these, and he is highly skeptical of green things in his food.

Now that school is back in session, getting dinner on the table can be a challenge. My little guy comes home from kindergarten exhausted and needing a little extra TLC. I know that he will get used to it, but for right now, it is a tough transition. The big kids have homework, practice 3 nights a week, and tons of other things throughout the week. Needless to say, it can be crazy come dinner time. A trick that I have started doing again is to get dinner started in the morning when I have some time. When I have most of dinner ready in the morning, it is not a big deal to get it finished and on the table.

Kale Stuffed Shells Ingredients //

  • 2 boxes jumbo pasta shells
  • Homemade marinara sauce (store bought is just fine)
  • 1 Tablespoon olive oil
  • 1 bunch kale, thinly sliced (it also works very well with spinach)
  • 2 cloves garlic
  • 3 (15-ounce) containers Light Ricotta Cheese
  • 2 eggs
  • 1 cup Artisan Blends Shredded Parmesan cheese
  • Salt and pepper
  • 1/2 cup chopped flat leaf parsely
  • 1/4 cup fresh basil, chopped
  • 2 packages Traditional Cut Shredded Mozzarella Cheese
kale stuffed shells recipe

How to Make // The Steps

Step 1: Cook the shells according to the package directions. (I take them out 1 minute before.) Drain and set aside. Wash the kale and chop finely.

kale stuffed shells recipe

Step 2: Heat a sauté pan over medium heat. Add olive oil and add kale. Cook until wilted. Add garlic and cook for another minute. Set aside.

kale stuffed shell recipe

Step 3: Stir together ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil.

kale stuffed shells recipe

Step 4: Add cooled kale.

kale stuffed shell recipe

Step 5: Put the ricotta filling in a piping bag or a plastic bag with the end cut off. Add a thin layer of sauce to the bottom of a casserole dish. Stuff each shell with filling. Line the shells in the bottom of the dish.

kale stuffed shells recipe

Step 6: Cover with sauce and top with mozzarella and additional Parmesan. I sprinkle a little oregano on top – because that is what my mom did whenever she made a baked pasta dish.

kale stuffed shell recipe

Step 7: Cover with foil and bake for 30 minutes. Take the foil off and continue to bake for 5 to 10 minutes longer, or when the cheese is melted and bubbly. Let stand for 10 minutes before serving.

kale stuffed shell recipe

How long Can you Store in the Fridge //

This meal can be made all the way to the end, and kept in the fridge until you are ready to bake it off. You can keep it for 3 days in the fridge. It is really a great option for meal preap. I served this with a side salad and some whole wheat garlic bread.

Can you Freeze Ricotta Stuffed Shells //

While I was making it, it was the same amount of work to make two, so I put it in a container that goes from freezer to table. Ready to go for another busy night. It will keep in the freezer for up to 3 months.

kale stuffed shells recipe
kale stuffed shells recipe

Delicious Ricotta Stuffed Shells

Yield: serves 4 to 6

Kale Stuffed Shells - Ricotta and kale stuffed shells with marinara and melted mozzarella.

Ingredients

  • 2 boxes jumbo pasta shells
  • Homemade or store bought marinara sauce
  • 1 Tablespoon olive oil
  • 1 bunch kale, thinly sliced
  • 2 cloves garlic
  • 3 (15-ounce) containers Sargento Light Ricotta Cheese
  • 2 eggs
  • 1 cup Sargento Artisan Blends Shredded Parmesan cheese
  • Salt and pepper
  • 1/2 cup chopped flat leaf parsely
  • 1/4 cup fresh basil, chopped
  • 2 packages Sargento Traditonal Cut Shredded Mozzarella Cheese

Instructions

  1. Cook the shells according to the package directions. (I take them out 1 minute before.) Drain and set aside.
  2. Heat a sauté pan over medium heat. Add olive oil and add kale. Cook until wilted. Add garlic and cook for another minute. Set aside.
  3. Stir together ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Add cooled kale. Put the ricotta filling in a piping bag or a plastic bag with the end cut off. Add a thin layer of sauce to the bottom of a casserole dish. Stuff each shell with filling. Line the shells in the bottom of the dish.
  4. Cover with sauce and top with mozzarella and additional Parmesan.
  5. Cover with foil and bake for 30 minutes. Take the foil off and continue to bake for 5 to 10 minutes longer, or when the cheese is melted and bubbly. Let stand 10 minutes before serving.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Monday 3rd of January 2022

Merely a smiling visitant here to share the love (:, btw outstanding design .

Carlo

Sunday 2nd of January 2022

Hello, just wanted to tell you, I liked this post.It was helpful. Keep on posting!

Katja

Friday 31st of December 2021

Hey there, You have done an excellent job. I will certainly digg it and personally recommend to my friends. I am confident they will be benefited from this site.

Oven Baked Chicken Fajitas | Baked Bree

Sunday 26th of April 2020

[…] have been on the hunt for easy, healthy, and filling meals since the kids went back to school. After school can be really crazy at my house, so I like to get […]

Josephine

Wednesday 2nd of November 2016

This just stopped my heart. So freaking beautiful. So freaking delicious sounding! You're a genius!

bakedbree

Tuesday 8th of November 2016

I am so glad, you should make them!

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