Stuffed Shells with Kale
- 1/4 cup olive oil
- 1 medium eggplant, diced (4 cups)
- 1/2 cup small onion, diced (about 1/2 small)
- 3 cups fresh kale leaves, chopped
- 1 cup part-skim ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 24 jumbo pasta shells, cooked
- 2 cups marinara sauce
- 11/2 cups shredded mozzarella cheese
- 1 Freshly chopped basil (optional)
- This recipe is vegetarian
- Produce
- Basil, fresh (2 tablespoons)
- Basil (1)
- Eggplant, diced (4 cups), medium (1)
- Kale, fresh leaves (3 cups)
- Onion, small (1/2 cup)
- Condiments
- Marinara sauce (2 cups)
- Cooking & Baking
- Kosher salt (1/4 teaspoon)
- Olive oil (1/4 cup)
- Pepper, freshly ground (1/4 teaspoon)
- Pasta & Grains
- Pasta shells, jumbo cooked (24)
- Dairy
- Mozzarella cheese (5 1/2 cups)
- Parmesan cheese (1/2 cup)
- Ricotta cheese, part-skim (1 cup)
Preparation
Read recipe preparation on ingredientsinc.net
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Recipe Stats
Published January 23, 2013 (3 weeks ago).
44 people saved this recipe.
