- Jumbo pasta shells
- 7 ounces kale, center ribs trimmed off
- 1 cup packed baby spinach leaves
- 15-16 ounce low-fat Ricotta cheese
- 3/4 cup Parmesan Reggiano cheese
- One egg
- 2 cloves garlic, chopped
- 2 tablespoons olive oil (I used a basil flavored olive oil)
- 1/2 cup flat leaf parsley, chopped
- Salt & pepper to taste (I prefer kosher salt)
- 1 cup chopped onion
- 1 teaspoon dried Italian herbs (you will these in the seasoning section of your grocery store)
- 2 pinches of nutmeg
- 30 ounce jar spaghetti sauce (I purchased a tomato basil flavor)
Cook pasta shells as directed. Once cooked, remove from pot and allow to drain on a clean kitchen towel. Reheat the water used for the pasta to a boil. Add trimmed kale leaves to water and blanch for three minutes. Remove leaves to a bowl of ice water (to stop the cooking process). Scoop out kale leaves from water bath and squeeze dry with paper towels. Chop kale leaves and set aside.
Onto the filling….
Add olive oil to a medium size skillet. Add the onion and garlic. Cook until softened (don’t overcook). Add the kale and spinach and cook until warmed through.
Remove skillet from heat and place ingredients in a mixing bowl. Add the ricotta cheese, egg, seasonings and 1/2 cup of the Parmesan Reggiano cheese. Mix to a creamy texture.
Fill each shell with 1 1/2 to 2 tablespoons of the filling. You want shells full, but not over flowing. Once shells are prepared, pour our off a portion of the tomato sauce into a 9 x 13 inch pan (oven safe). Position filled shells on top of the sauce and top-off shells with remaining sauce and Parmesan cheese.
Cover pan with foil and bake 30 minutes in a 350 degree oven. Remove from oven. Allow shells to cool slightly and serve.