Who else is really into kale? I am, and it’s awesome that my 3 kids love it too. Not only is it so healthy, but it is very inexpensive and a lot goes such a long way. This recipe for Stuffed Shells with Kale is one of my newest favorites and was inspired by my friend, Kelley of Mountain Mama Cooks. I saw it on her blog, and I made it right away. My kids loved the recipe too so it goes on our family favorites list. Feel free to add other vegetables, beef or sausage, to change it up a bit. It’s perfect for weeknight dinners or even Valentines Day!
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
Freshly chopped basil (optional)
1. Preheat oven to 375F.
2. In a large nonstick skillet heat oil over medium-high heat. Cook eggplant and onion 5 to 7 minutes or until tender. Add kale and cook 5 more minutes or until slightly wilted. Set aside and let cool.
3. In a large bowl, combine ricotta, Parmesan, basil, salt and pepper. Add to eggplant mixture, mixing well.
4. Divide kale filling among shells and place in lightly greased 13- x 9-inch baking dish. Spread with marinara sauce and sprinkle with cheese. Cover and bake 30 minutes. Uncover and broil 3 to 4 minutes or until lightly browned. Top with fresh basil, if desired. Serve warm.