Chicken Ricotta Stuffed Shells with Kale is an easy Italian inspired meal with fresh seasonal produce for a large gathering with the help of Bertolli pasta sauces.
Y’all I am so happy that Spring has sprung 😆 Warm weather, flip flops and Dad is getting the boat ready for boating season!! Woot Woot 😛  The only negative is this “pollen snow” that we seems to be covering everything and wreaking havoc on my nose and eyes 🙄 But I won’t complain (well too much) because it will only last for a short time and the lovely warm weather last much longer!!
Another thing that I am over the moon about is the spring seasonal produce that is back in the produce department (and soon to farmer’s markets)! I just had to make a dish this past weekend that incorporate some of my favs: onion, garlic and KALE! Kale is such a nutrient powerhouse and I love putting in as many dishes as I can 😆
My Chicken Ricotta Stuffed Shells with Kale sounds fancy and all, but it is actually easy thanks to the help of Bertolli pasta sauce and the rotisserie chicken I picked up from my grocery store 😉 And guess what? The Bertolli pasta sauces were BOGO at my store, so I stocked up!!
This dish still does take a little work, but it is sooooo worth it!! Trust me on that one 😛 It can feed an army if you are having a large family gathering anytime soon (HELLO…Easter this weekend! Maybe before the ham…) or you can do like we did and make it into multiple meals. I made this at my parent’s house last Saturday night, so we enjoyed it for dinner that night. We had TONS of leftovers, so had it again for dinner on Tuesday night…again leftovers…so we had it for lunches too 😀 Nobody was complaining though…it was that good!!
You could stop after putting the Chicken Ricotta Stuffed Shells with Kale together and before baking and freeze this dish.  Or you could make a double or triple batch, freeze and then you have a several make-ahead meals! We like this dish so much, that I am planning on doing just that 😛
Speaking of kitchen brilliance (wow, I am full of myself today…), Â the brilliant folks over at Bertolli in honor of their 150th Anniversary have put together 150 kitchen tips to help you bring Tuscany to your table! It includes Italian Essentials, Prep Skills, Meal Inspiration, Tuscan Touch and the Bertolli Story. You are going to want to check it out! I had no idea about Number 108…
I was inspired by Bertolli’s Facebook Page to make this recipe and I am soooo glad that I did!! My family thought this was one of the best things that I have ever made and I would agree…not kidding y’all!
Here is your recipe for Chicken Ricotta Stuffed Shells with Kale:
- 1 (12 oz.) box jumbo shells pasta
- 1 tbsp. extra virgin olive oil
- 1 large, yellow onion, chopped
- 3-4 fresh garlic cloves, minced or pressed
- 5 oz. kale greens, chopped
- 1 tub (32 oz.) part-skim milk ricotta cheese
- 2 cups cooked chicken (rotisserie or boiled chicken, pulled)
- A dash each freshly grated cinnamon and nutmeg
- Sea salt and freshly ground pepper, to taste
- 2 jars (24 oz/each) Bertolli Pasta Sauce, Five Cheese
- 8 oz. shredded 6 cheese Italian Blend Cheese (Low Moisture Part Skim Mozzarella, Smoked Provolone, Romano, Fontina, fresh Asiago and Parmesan cheeses )
- 5 oz. fresh mozzarella, chopped into small cubes
- 1 cup grated parmesan cheese
- 2 tbsp. fresh basil, chopped
- Preheat oven to 400°F
- Prepare pasta shells according to package instructions to firm al-denté. Drain and rinse with cool water. Drain again.
- Heat a large skillet over medium-high heat. When hot add olive oil, onion and garlic. Sauté for 2-3 minutes or until onion begins to soften.
- Add kale to pan and sauté to wilt for 2-3 minutes. Remove from heat.
- Add ricotta cheese, cooked chicken, cinnamon, nutmeg, salt and pepper. Mix to combine.
- Spray a 2 quart casserole dish with non-stick cooking spray.
- Pour ½ jar of the Bertolli Pasta Sauce in the bottom of the dish.
- Carefully stuff each pasta shell with chicken/ricotta mixture and place in the casserole dish. Continue until all the chicken/ricotta mixture is used.
- Cover the shells with the rest of the Bertolli Pasta Sauce.
- Sprinkle with Italian Blend Cheese.
- Add cubed fresh mozzarella
- Add grated parmesan cheese.
- Cover and bake for 30 minutes.
- Remove foil, turn on broiler to finish melting cheese and slightly brown the top (watch very carefully as this happens quickly).
- Remove from oven.
- Sprinkle with chopped basil.
- Serve with whole grain bread and a nice green salad.
If you love this recipe let us know by visiting Bertolli’s Facebook Page or the Viva Bertolli Cooking School and giving us a shout out 😛 While you are there, check out their awesome kitchen tips, recipes and inspiration to bring Tuscany to your table! Tell me in the comments your favorite tips or something that you learned!
That sounds so good. I think my whole family would enjoy this meal. YUM.
Becky, this meal looks delicious! You are such a great cook 🙂
Yumming and pinning this one for sure!
Sinea ♥
PS Come on over to my “place” and join our Recipe Sharing Party tonight 🙂
OHHH that is what I need to make tonight! I have the chicken out already defrosted! I need to make sure I have all the other ingredients!
I haven’t had stuffed shells. I might have to try making it for my family. We love pasta and this recipe is perfect minus the kale.
This looks absolutely delicious! I’m going to the store to grab the ingredients I don’t have later today. I think everyone in my family will enjoy this recipe.
This recipe looks so yummy. I can’t wait to try it. I love Chicken Ricotta Stuffed Shells. So this would be a great dish to serve to my family.
Pasta recipes always go over well here. I haven’t been very successful getting the kids to eat kale but this would totally work!
I haven’t made stuffed shells in ages…I used to make them all the time! Looks like they’re going to be on the menu next week! I would love the addition of kale, but my husband not so much.
Chicken kale and pasta sauce!!? Omg I so need to make this!! Pinning!
Adding up kale makes every dish healthier! Pinning this one too.
I love the stuffing with Kale! It seems to be the veggie of the season, definitely adds like texture to the dish
I love kale! This recipe sounds to die for! Thank you for sharing this masterpiece.
This recipe looks so delicious and easy to make. I will have to try making this on the weekend.
Looks so yummy! I have never made a stuffed shell and I think you just encouraged me to try.
We love eating pasta here but always do the same kind. Going to add this one as a way to mix it up a bit. Looks really tasty!
Yum, this looks so good! I need to add this to my list of things to try. So tasty!