Pasta shells stuffed with Ricotta and Kale served with a simple marinara sauce.
You will need:
10 shells cooked – perfect for 2 people
1 cup ricotta
1/4 cup Parmesan (plus a bit more to top)
1 tbsp lemon zested finely
1 egg yolk
1 spring onion – chopped
1 tsp fresh thyme – chopped
1 tsp fresh basil – chopped
1 tsp fresh parsley – chopped
2 kale leaves- cut into strips cooked with 1 clove garlic and 1 tbsp olive oil
salt/pepper to taste
- 1 14oz. can of tomatoes
- 2 cloves garlic
- 1/4 tsp chili flakes
- a few basil leaves
- 1 tbsp fresh parsley
- 3 tbsp olive oil – I used a beautiful Italian Titone
- salt and pepper to taste
Step 1: prepare your ricotta filling. Remove the soft leaves from the base of the kale leaves. Slice kale into small strips.
Step 2: chop your spring onions basil and parsley. Add to the ricotta cheese (mine is a cow and goat cheese combination and is really nice) Add egg yolk, Parmesan and lemon zest.
Step 3: add chopped kale, chopped garlic and olive oil to a pan and cook 5 minutes or until softened. Let cool.
Step 4: chop kale and garlic into fine mince and add to ricotta mix. Taste and add salt and pepper. Set aside.
Step 5: boil pasta shells in boiling heavily salted water according to directions on box. I always add a couple extra in case some break during cooking.
Step 6: prepare easy marinara. Chop and mix all ingredients in a bowl. You do not need to cook this sauce.
Step 7: fill cooled shells with cheese and place in an individual ramekin. Add sauce to the bottom and then place shells and drizzle a bit of sauce or alot of sauce depending on what you like. You can add a bit of grated Parmesan or mozzarella to top.
Bake in a 350 degree F oven for 20-30 minutes until cheese and sauce is hot, bubbling and melted.
I prefer a bit of sauce.