Chicken Ricotta Stuffed Shells with Kale
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F
  2. Prepare pasta shells according to package instructions to firm al-denté. Drain and rinse with cool water. Drain again.
  3. 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.
  4. Add kale to pan and sauté to wilt for 2-3 minutes. Remove from heat.
  5. Add ricotta cheese, cooked chicken, cinnamon, nutmeg, salt and pepper. Mix to combine.
  6. Spray a 2 quart casserole dish with non-stick cooking spray.
  7. Pour ½ jar of the Bertolli Pasta Sauce in the bottom of the dish.
  8. Carefully stuff each pasta shell with chicken/ricotta mixture and place in the casserole dish. Continue until all the chicken/ricotta mixture is used.
  9. Cover the shells with the rest of the Bertolli Pasta Sauce.
  10. Sprinkle with Italian Blend Cheese.
  11. Add cubed fresh mozzarella
  12. Add grated parmesan cheese.
  13. Cover and bake for 30 minutes.
  14. Remove foil, turn on broiler to finish melting cheese and slightly brown the top (watch very carefully as this happens quickly).
  15. Remove from oven.
  16. Sprinkle with chopped basil.
  17. Serve with whole grain bread and a nice green salad.
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-ricotta-stuffed-shells-kale/