Kale and artichoke stuffed shells are a delicious and nutritious vegetarian dish. They typically consist of jumbo pasta shells stuffed with a mixture of sautéed kale, artichoke hearts, cheese, and seasonings, then baked in marinara sauce. Here's a basic recipe to get you started:
How to prepare.
Kale-Artichoke Stuffed Shells
Ingredients:
For the Stuffed Shells:
➤1 box (about 12-16) jumbo pasta shells
➤2 cups chopped kale (remove tough stems)
➤1 can (14 oz) artichoke hearts, drained and chopped
➤2 cups ricotta cheese
➤1 cup shredded mozzarella cheese
➤1/2 cup grated Parmesan cheese
➤1 large egg
➤2 cloves garlic, minced
➤Salt and pepper to taste
For the Sauce:
➤2 cups marinara sauce (store-bought or homemade)
➤1 teaspoon dried Italian seasoning
➤1/2 teaspoon red pepper flakes (optional for some heat)
➤Fresh basil or parsley for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain, rinse with cold water to stop the cooking process, and set them aside.
3. In a large skillet, heat a little olive oil over medium heat. Sauté the chopped kale for 3-4 minutes or until it's wilted and tender. Add the minced garlic and sauté for an additional minute. Remove from heat.
4. In a mixing bowl, combine the sautéed kale, chopped artichoke hearts, ricotta cheese, 1/2 cup of mozzarella, 1/4 cup of Parmesan, and the egg. Mix well. Season the mixture with salt and pepper to taste.
5. In a separate bowl, mix the marinara sauce with Italian seasoning and red pepper flakes (if using).
6. Spread a thin layer of the marinara sauce at the bottom of a baking dish.
7. Stuff each cooked shell with the kale and artichoke mixture and place them in the baking dish. You can sprinkle the remaining mozzarella and Parmesan cheese on top of the stuffed shells.
8. Pour the rest of the marinara sauce over the stuffed shells, making sure they are well-covered.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the cheese is melted.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and lightly browned.
11. Garnish with fresh basil or parsley.
12. Allow the stuffed shells to cool for a few minutes before serving.
Enjoy your delicious kale and artichoke stuffed shells! They make for a satisfying and hearty meal, perfect for vegetarians and anyone looking to enjoy a tasty pasta dish.
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