Stuffed Shells with Ricotta, Kale, and Caramelized Onions
Servings
4
servingsPrep time
30
minutesCooking time
1
hourThese ricotta, kale, and caramelized onion stuffed shells are a super comforting and flavorful vegetarian dish. With a caramelized onion sauce and oven-baked shells, it’s the perfect meal to whip up on a Sunday!
Ingredients
24 giant pasta shells (+/- ½ pack of 340g)
2 cups finely chopped kale
2 tbsp unsalted butter
1 red onion, chopped
2 garlic cloves, minced
1 container (475g) ricotta cheese (2 cups)
3 ½ cups grated mozzarella cheese (350g)
1 egg
Zest of 1 lemon
Juice of ½ lemon
1 tsp salt
1 jar (660 ml) Rao’s caramelized onion sauce
Instructions
- Place the oven rack in the center and preheat to 350°F.
- Bring a large pot of salted water to a boil. Add the giant pasta shells and cook, reducing the time by 3 minutes from the package instructions. Drain and set aside.
- In a pan, melt 2 tbsp of butter. Add the chopped onion and sauté for 1 minute. Add salt and cover. Let cook for about 20 minutes, stirring occasionally, until caramelized. Add 2 cups of chopped kale and 2 minced garlic cloves. Sauté for an additional 2-3 minutes. Let cool on a plate.
- In a large bowl, mix the ricotta (475g container), 2 cups of grated mozzarella cheese, lemon zest, lemon juice, kale and onions, egg, and 1 tsp of salt. Season with pepper to taste.
- Spread the Rao’s caramelized onion sauce in a 13 x 9-inch rectangular or 11 x 11-inch round baking dish.
- Fill each shell with 1-2 tbsp of the ricotta mixture. Arrange the stuffed shells in the baking dish over the sauce.
- Sprinkle with the remaining mozzarella (1 ½ cups).
- Bake for 25 minutes, then broil for 2-3 minutes, until the cheese is golden.
- Let cool for 5 minutes before serving.
